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pro vyhledávání: '"Ronald H. Schmidt"'
Autor:
Ronald H. Schmidt
Publikováno v:
EDIS, Vol 1997 (2021)
This document covers current definitions and practices of food handling and processing for institutions and commercial enterprises. Available on EDIS from 1997 through 2021.
Externí odkaz:
https://doaj.org/article/5a0e0fc2cd8444998dcd965b9ff26f07
Publikováno v:
EDIS, Vol 2012, Iss 6 (2012)
The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. This revised 3-page fact sheet introduces the to
Externí odkaz:
https://doaj.org/article/1773109611254a47b254943007ffd347
Publikováno v:
EDIS, Vol 2009, Iss 7 (2009)
AN221, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Ronald H. Schmidt, describes how to establish proper recordkeeping as an imperative part of the HACCP system of preventative accountability. Includes references. Published by the UF Departme
Externí odkaz:
https://doaj.org/article/13a9a681987142e299d067dee4712983
Autor:
Ronald H. Schmidt, Debby L. Newslow
Publikováno v:
EDIS, Vol 2008, Iss 1 (2008)
FSHN07-07, a 7-page fact sheet by Ronald H. Schmidt and Debby L. Newslow, describes the final HACCP principle, which consists of establishing verification procedures for the entire plan and ensuring that the system is operating correctly in accordanc
Externí odkaz:
https://doaj.org/article/bb813b74316943f09ffe87b659ad85b5
Autor:
Ronald H. Schmidt, Debby Newslow
Publikováno v:
EDIS, Vol 2007, Iss 19 (2007)
FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Hum
Externí odkaz:
https://doaj.org/article/fa396d2e3a614cc9abd40c8469f949da
Autor:
Ronald H. Schmidt, Debby Newslow
Publikováno v:
EDIS, Vol 2007, Iss 18 (2007)
FSHN07-03, a 10-page fact sheet by Ronald H. Schmidt and Debby Newslow, defines food hazards and explains the process of conducting a hazard analysis in order to fulfill HACCP Principle 1. Published by the UF Department of Food Science and Human Nutr
Externí odkaz:
https://doaj.org/article/f16bf2ee56014b5eac933ccb51bd4efa
Autor:
Ronald H. Schmidt, Debby L. Newslow
Publikováno v:
EDIS, Vol 2007, Iss 18 (2007)
FSHN07-05, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, takes readers through the process of establishing Critical Limits and monitoring Critical Control Points to ensure food safety in a HACCP system. Published by the UF Department of
Externí odkaz:
https://doaj.org/article/c7487a16e029411cb7db7802de7aec58
Autor:
Ronald H. Schmidt, Debby L. Newslow
Publikováno v:
EDIS, Vol 2007, Iss 18 (2007)
FSHN07-04, a 5-page factsheet by Ronald H. Schmidt and Debby Newslow, explains the process of determining Critical Control Points in a HACCP system. Includes a helpful decision tree. Published by the UF Department of Food Science and Human Nutrition,
Externí odkaz:
https://doaj.org/article/40ced55711d24ce5aa1f943dd51683da
Autor:
Ronald H. Schmidt, Debby Newslow
Publikováno v:
EDIS, Vol 2007, Iss 17 (2007)
FSHN07-01, a 4-page factsheet by Ronald H. Schmidt and Debby Newslow, reviews the preliminary steps that are necessary for putting a HACCP program into place and includes tips for making sure the process happens smoothly. Published by the UF Departme
Externí odkaz:
https://doaj.org/article/64110299e0094567bbf9eb8cce578288
Autor:
Ronald H. Schmidt, Debby Newslow
Publikováno v:
EDIS, Vol 2007, Iss 17 (2007)
FSHN 07-02, a 5-page fact sheet by Ronald H. Schmidt and Debby Newslow, discusses the prerequisite programs necessary for a HACCP program in detail and gives tips on making sure they are workable and effective. Published by the UF Department of Food
Externí odkaz:
https://doaj.org/article/84c6c649644f48438f3810256b0498d9