Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Reuben Govender"'
Autor:
Reuben Govender
Publikováno v:
British Food Journal. 116:2026-2047
Purpose – Hazard analysis critical control point (HACCP) systems facilitate a preventative and systematic approach to control food safety hazards through critical control points (CCPs). Hazards are prevented, eliminated or reduced to acceptable lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73dc2857b66745f69f6e83d4fb43035f
https://doi.org/10.1108/bfj-01-2013-0023
https://doi.org/10.1108/bfj-01-2013-0023
Autor:
Reuben Govender
Publikováno v:
The TQM Journal. 25:259-275
PurposeContinual improvement within management systems is essential to ensure the continued relevance of implemented systems and to mitigate stagnant and ineffective systems. South African abattoir managers utilise a regulated food safety system call
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90dd0550e13140027f7b42b5fd52a27d
https://doi.org/10.1108/17542731311307447
https://doi.org/10.1108/17542731311307447
Publikováno v:
The Laryngoscope. 127(8)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a746a4a3a5178f4acbb110955794135a
https://pubmed.ncbi.nlm.nih.gov/28045195
https://pubmed.ncbi.nlm.nih.gov/28045195
Autor:
Reuben Govender
Publikováno v:
The TQM Journal. 24:310-325
PurposeThe Hygiene Management System (HMS) is a regulated basic food safety system applicable to registered South African abattoirs. There is however, no specific requirement within the HMS that specifies continual improvement (CI). Continual improve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7944dee50fe721bbc133c77da1df46bc
https://doi.org/10.1108/17542731211247346
https://doi.org/10.1108/17542731211247346
Autor:
Reuben Govender
Publikováno v:
International Journal of Food Safety, Nutrition and Public Health. 6:65
Integrating management systems is a common practice today. This is done particularly to save costs in the continued management of implemented systems. In South Africa, the hygiene management system (HMS) is regulated for application at abattoirs to m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a074d3c975639e2ef30a902dfaf5a5e
https://doi.org/10.1504/ijfsnph.2016.10001525
https://doi.org/10.1504/ijfsnph.2016.10001525
Autor:
Reuben Govender
Publikováno v:
International Journal of Food Safety, Nutrition and Public Health. 5:248
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72be30b59a7b92cac16ddef96b948d72
https://doi.org/10.1504/ijfsnph.2015.070161
https://doi.org/10.1504/ijfsnph.2015.070161
Autor:
T. C. Katsande, Reuben Govender
Publikováno v:
International Journal of Food Safety, Nutrition and Public Health. 4:175
Consumers worldwide demand safe food that is produced in facilities that meet high quality and safety standards. There has been an evolution in legislative control regarding the safe processing of meat in South Africa. Legislation has been amended in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::377459a944a047cb6640a09a80fb0901
https://doi.org/10.1504/ijfsnph.2011.044549
https://doi.org/10.1504/ijfsnph.2011.044549