HACCP-based procedures in Germany and Poland
Keywords: HACCP; Hazard analysis; Biological hazard; Corrective action; CCP; CP; European Union
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Development of a HACCP-based approach to control paratuberculosis in infected Irish dairy herds
Keywords: Paratuberculosis; Johne’s Disease; HACCP; RAMP; Risk assessment and management plans; Control; Monitoring
Foodborne mycotoxicoses, risk assessment and underestimated hazard of masked mycotoxins and joint mycotoxin effects or interaction
Keywords: ALARA; As Low As Reasonably Achievable; BEN; Balkan Endemic Nephropathy; CAC; Codex Alimentarius Commission; CCFAC; Codex Committee on Food Additives and Contaminants; DALY; Disability Adjustment Life Year; DAS; Diacetoxyscirpenol; DON; Deoxynivalenol; EU
Gestión del riesgo asociado a los alérgenos en los comedores escolares de la ciudad de Barcelona
Keywords: Alérgenos; Hipersensibilidad a los alimentos; Alimentación escolar; Seguridad alimentaria; Inspección sanitaria; APPCC; Buenas prácticas de manipulaciónAllergens; Food hypersensitivity; Schools; Food services; Food safety; Food inspection; HACCP; Food han
Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session
Keywords: Catering; HACCP; Food safety; Temperatures; Surfaces;
The effective enforcement of HACCP based food safety management systems in the UK
Keywords: Food safety; HACCP; EHO; Enforcement; SME;
Comparison of implementing HACCP systems of exporter Mexican and Chinese meat enterprises
Keywords: HACCP; Chinese and Mexican industry; Costs and benefits;
Assessing Listeria monocytogenes presence in Portuguese ready-to-eat meat processing industries based on hygienic and safety audit
Keywords: cfu; colony-forming units; FSMS; food safety management system; GHMP; good hygiene and manufacturing practices; HACCP; hazard analysis and critical control points; RTEMP; ready-to-eat meat-based food products; Food safety; Listeria monocytogenes; Ready-to
HACCP - The difficulty with Hazard Analysis
Keywords: Hazard analysis; HACCP; HACCP principle application; Food safety; Risk assessment; HACCP effectiveness; Codex; Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission Committee on Food Hygiene; HACCP; the hazard analysis and critical control
Ubiquity of activated sludge ferricyanide-mediated BOD methods: A comparison of sludge seeds across wastewater treatment plants
Keywords: APHA; American Public Health Association; BOD; biochemical oxygen demand; BOD5; 5-day biochemical oxygen demand assay; FM; ferricyanide mediated; FM-BOD; ferricyanide mediated biochemical oxygen demand; GGA; glucose/glutamic acid; HACCP; hazard analysis a
The implementation of HACCP management system in a chocolate ice cream plant
Keywords: Chocolate; Food safety; HACCP; Ice cream
Application of Failure Mode and Effect Analysis (FMEA) for audit of HACCP system
Keywords: FMEA; Food safety; HACCP; Risk assessment; VerificationHACCP, Hazard Analysis and Critical Control Point; FMEA, Failure Mode and Effect Analysis
Relating the biotracing concept to practices in food safety
Keywords: Biotracing; Food safety; Liability; HACCP; Risk analysis; Outbreaks; Inferences;
The relationship among food safety knowledge, attitudes and self-reported HACCP practices in restaurant employees
Keywords: Food safety; Knowledge; Attitude; HACCP;
Embedding Islamic dietary requirements into HACCP approach
Keywords: HACCP; Haram; Halal critical control point (HCCP); Hazard control point, (HCP); Islamic dietary law;
Design of Supply-chain Pedigree Interactive Dynamic Explore (SPIDER) for food safety and implementation of Hazard Analysis and Critical Control Points (HACCPs)
Keywords: RFID; HACCP; Food chain; Monitoring system; Food safety; Management system;
An isothermal absorptiometric assay for viable microbes using the redox color indicator 2,6-dichlorophenolindophenol
Keywords: Isothermal; Viable microbe detection; Redox color indicator; Single-cell viability; Preliminary assay; HACCP;
Simple approach in HACCP for evaluating the risk level of hazards using probability distributions
Keywords: HACCP; Hazard analysis; Risk level; Probability distribution
Piloting an intervention to improve microbiological food safety in Peri-Urban Mali
Keywords: HACCP; Weaning food; Bacteriological quality; Food safety; Intervention; Developing country; Mali
Critical control points for preparing chicken meals in a hospital kitchen
Keywords: Food safety; HACCP; Microbiological quality; Chicken; Hospital kitchen
Implication of food safety measures on microbiological quality of raw and pasteurized milk
Keywords: Microbiological quality; Raw milk; Pasteurized milk; Pre-requisite programs; HACCP;
ReviewFood safety issues in industrialization of traditional Korean foods
Keywords: Fermented fish products; Fermented soybean products; Food safety standards; Kimchi; Traditional Korean foods; GAP; Good Agricultural Practices; GHP; Good Hygienic Practices; GMP; Good Manufacturing Practices; HACCP; Hazard Analysis Critical Control Points
Safety assessment of smoked fish related to Listeria monocytogenes prevalence using risk management metrics
Keywords: HACCP; GMP; Prevalence; Listeria monocytogenes; ALOP; PO;
Study on the hygiene knowledge of food handlers working in small and medium-sized companies in western Romania
Keywords: HACCP; Food hygiene; Food handlers; Knowledge; Romania;
Integrating statistical process control to monitor and improve carcasses quality in a poultry slaughterhouse implementing a HACCP system
Keywords: Control charts; HACCP; Poultry; Process capability analysis; Six Sigma quality;
Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation
Keywords: Catering; Food safety; Food handlers; HACCP; Facilities;
Semi-quantitative study to evaluate the performance of a HACCP-based food safety management system in Japanese milk processing plants
Keywords: Food safety management system; Milk; Diagnostic instrument; HACCP; Japan; Food safety;
Development of Hazard Analysis Critical Control Points (HACCP) and Enhancement of Microbial Safety Quality during Production of Fermented Legume Based Condiments in Nigeria
Keywords: HACCP; contamination; fermentation; condiments; processing; environmental sanitation
Measuring the perceived pressure and stakeholders' response that may impact the status of the safety of the food chain in Belgium
Keywords: FASFC; Belgian Federal Agency for the Safety of the Food Chain; FSI; food safety indicator; HACCP; Hazard Analysis Critical Control Points; PEST; Political, Economic, Social, Technological; PESTLE; Political, Economic, Social, Technological, Legal, Enviro
Re-thinking the HACCP team: An investigation into HACCP team knowledge and decision-making for successful HACCP development
Keywords: Codex; Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission Committee on Food Hygiene; HACCP; the Hazard Analysis and Critical Control Point System of Food Safety Management; NASA; the United States National Aeronautics and Space Administ
Risk assessment of streptomycin and tetracycline residues in meat and milk on Croatian market
Keywords: ADI; acceptable daily intake; ARfD; acute reference dose; CBS; Central Bureau of Statistics-Republic of Croatia; COICOP-HBS; Classification of Individual Consumption by Purpose adopted for the Household Budget Surveys; ELISA; Enzyme-linked immunosorbent a
Factors influencing HACCP implementation in Taiwanese public hospital kitchens
Keywords: HACCP; Food hygiene; Hospital catering
Food supplier qualification by an Italian Large-scale-Distributor: Auditing system and non-conformances
Keywords: Food suppliers; HACCP; Checklist; Auditing; Non-conformances;
Experiences and challenges in the development of an organic HACCP system
Keywords: HACCP; Organic; Food safety; Training
Quality and food safety issues revealed in certified food companies in three Western Balkans countries
Keywords: HACCP; QMS; FSMS; Audit; Findings
An evaluation of process specific information resources, aimed at hazard analysis, in Small and Medium Enterprises in food manufacturing
Keywords: HACCP; SMEs; Knowledge; Behavior; Attitudes;
A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes
Keywords: Dry-cured meat products; HACCP; Mycotoxigenic hazards;
Improving microbiological food Safety in peri-urban Mali; an experimental study
Keywords: HACCP; Weaning food; Bacteriological quality; Food safety; Developing country; Mali;
Fishborne zoonotic parasites and aquaculture: A review
Keywords: Fishborne parasitic diseases; Aquaculture; Fish zoonotic parasites; Fish farming; HACCP
Incorporating HACCP into national food control systems - Analyzing progress in the United Arab Emirates
Keywords: HACCP; Food control; UAE;
Delisting from EU HACCP certification: Analysis of the Philippine seafood processing industry
Keywords: HACCP; Food safety; Benefit-cost analysis; Certification system sustainability; Seafood industry;
HACCP-based program for on-farm food safety for pig production in Australia
Keywords: HACCP; Food safety; On-farm; Pig production;
Improvement of the hygienic quality of wet 'fufu' produced in South West Nigeria
Keywords: GMP; HACCP; Cassava; 'fufu'; Safety;
Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets
Keywords: HACCP; Pasta salad; Cream cake; Storage temperature
Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety
Keywords: Characterisation; Iberian sausage; Paio; Fermented meat sausages; Microbiological safety parameters; Chemical composition; Free fatty acids profile; HACCP
Hazards and critical control points for traditional sago starch production in Papua New Guinea: Implications for food safety education
Keywords: Sago starch; Fermentation; Storage; Food safety; HACCP
Validation of control measures in a food chain using the FSO concept
Keywords: Food safety objective; HACCP; Validation; Verification
HACCP economics in fish processing plants
Keywords: Fishery products; HACCP; Economic analysis; Quality
A Swot analysis of HACCP implementation in Madagascar
Keywords: Food safety; GHPs; HACCP; Swot; Madagascar
HACCP methodology implementation of meat pâté hazard analysis in pork butchery
Keywords: HACCP; Hazard analysis; Predictive microbiology; Temperature; Food safety; Bacillus cereus; Clostridium botulinum; Clostridium perfringens; Growth; Inactivation