P Losito, P Visciano, M Genualdo… - Food Control, 2011 - Elsevier ... necessary for the effective application of the HACCP system. These include, among others, the application of foodhygiene at production level; building and equipment design and maintenance; water quality; cleaning and sanitizing programmes; pest control; personnel hygiene... Related articles
X Pei, A Tandon, A Alldrick, L Giorgi, W Huang… - Food Policy, 2011 - Elsevier ... This requires the application of the HACCP system by food operators (Article 5) and recommends ... justified with reference to the specific hazards to human health represented by food of animal ... specific requirements are spelt out in Annex IV and include criteria for control of milk ... All 5 versions
G Samaan, A Gultom, R Indriani, K Lokuge… - Preventive Veterinary …, 2011 - Elsevier ... as per the Codex decision tree for CCP determination (Codex Committee on FoodHygiene, 1997 ... then the process should be modified at one or more steps to include a control measure that ... than daily (n = 29, 24.4%) and 7 (5.9%) LBMs had no solid waste management system. ... All 2 versions
G Betta, D Barbanti… - Trends in Food Science & Technology, 2011 - Elsevier ... a specifically developed check-list; the case of Aseptic Processing and Packaging Systems was covered. ... aseptic, survey 1. Introduction1 The European Regulation EC/852/2004 defines Food Hygiene as the mea-2 sures and conditions necessary to control hazards and to ...
MJ Vilar, JL Rodríguez-Otero, ML Sanjuán… - Trends in Food Science …, 2011 - Elsevier ... 477 (http://www.fao.org/docrep/004/t0218e/T0218E00.htm#TOC) 478 479 FAO. (1998). Food Quality and safety Systems-A Training manual on foodhygiene and 480 the hazard analysis and critical control point (HACCP) system. ...
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