IMPLEMENTING THE HACCP SYSTEM IN STRUCTURELESS MEAT PRODUCTS

Autor:	CAMELIA CIOBAN, ANDA MILIN, T. TRASCA
Jazyk:	angličtina
Rok vydání:	2008
Předmět:	lcsh:Agriculture monitoring ccp hazard lcsh:T lcsh:S structureless meat product lcsh:Q corrective actions haccp system lcsh:Science lcsh:Technology
Zdroj:	Scientific Papers Animal Science and Biotechnologies, Vol 41, Iss 2, Pp 207-214 (2008)
ISSN:	2344-4576 1841-9364
Popis:	This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe preparations are emphasized, from the hazard analysis to establishing Critical Control Points (CCP) and critical limits to be monitored, until the corrective action and verification procedures establishment. Finally, the documentation concerning all procedures and records appropriate to these principles and their application was established.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doajarticles::916435fada1596cb63c5223c47b0aee4 http://spasb.ro/index.php/spasb/article/view/1331 Zobrazit plný text záznamu