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pro vyhledávání: '"Ronald P. 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/499f7f18fb954ab3861ca365e4ca299c
Autor:
Nzali V. Campbell, David A. Weitzenkamp, Ian L. Campbell, Ronald F. Schmidt, Chindo Hicks, Michael J. Morgan, David C. Irwin, John J. Tentler
Publikováno v:
BMC Medical Genomics, Vol 11, Iss 1, Pp 1-30 (2018)
Abstract Background Large-scale “omics” datasets have not been leveraged and integrated with functional analyses to discover potential drivers of cardiomyopathy. This study addresses the knowledge gap. Methods We coupled RNA sequence (RNA-Seq) va
Externí odkaz:
https://doaj.org/article/b219e30ec3af47d4b81c42cfe582ac3b
Autor:
Ronald H. Schmidt, Debby Newslow
Publikováno v:
EDIS, Vol 2017, Iss 1 (2017)
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 2017, Iss 1 (2017)
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
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/1c2e87818f394a03b4d4377012d23b81
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/83df00cad08b4536b459fe914f64f204
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/a900b72043724947bf717399e9818748
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/04b98450cd064c5eafdbc44bf9d43f7c
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/46abe581382b4f80809894885df0a730
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/15a96dc1e93642438fde5d4d8755d0cc