Relevant bibliographies by topics / Application HACCP

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Application HACCP'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Application HACCP"

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Surahman, Diki Nanang, and Riyanti Ekafitri. "KAJIAN HACCP (Hazard Analysis and Critical Control Point) PENGOLAHAN JAMBU BIJI DI PILOT PLANT SARI BUAH UPT. B2PTTG – LIPI SUBANG." Jurnal Agritech 34, no. 03 (2014): 266. http://dx.doi.org/10.22146/agritech.9454.

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Guava has vitamin C and beta carotene that potent as antioxidant and can increase endurance. Guava can be processed into juice as a fi nal product. UPT . B2PTTG-LIPI Subang has a Pilot Plant. The pilot plant itself is a model of processing fruit into juice. The processing of guava juice from the pilot plant needs an application of HACCP to improve the quality and safety of fruit juice products. The studies of HACCP uses the 7 principles of HACCP system recommended by the Indonesian National Standard. The result of studies showed that the set as CCP’s are sortation and washing (for raw materials
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Vukomanovic, Dragan, Slavko Ivkovic, and Asim Busch-Pusitsch. "HACCP QUALITY MANAGEMENT AND APPLICATION OF HACCP STANDARDS IN TRADE." FBIM Transactions 5, no. 1 (2017): 127–33. http://dx.doi.org/10.12709/fbim.05.05.01.13.

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Kharub, Manjeet, Shah Limon, and Rajiv Kumar Sharma. "The application of quality tools in effective implementation of HACCP." International Journal of Quality & Reliability Management 35, no. 9 (2018): 1920–40. http://dx.doi.org/10.1108/ijqrm-11-2017-0236.

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Purpose The purpose of this paper is to empirically investigate the quality tool’s impact on the effectiveness of the Hazard Analysis and Critical Control Point (HACCP)-based food safety system and correlation studies between HACCP effectiveness and business performance in food and pharmaceutical industries. Design/methodology/approach A total of 116 survey responses of prominent food and pharmaceutical firms are used to fulfil the aim of this study. The principal component analysis (PCA) method was applied to classify quality tools into a finite number of groups. Further, multiple regression
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Beumer, R. R., T. Vrouwenvelder, and E. Brinkman. "Application of HACCP in airline catering." Food Control 5, no. 3 (1994): 205–9. http://dx.doi.org/10.1016/0956-7135(94)90085-x.

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Arslan, Gökhan, and Pınar Oğuzhan Yıldız. "Application of HACCP in Aquaculture Processing." Journal of Agricultural Production 1, no. 1 (2020): 31–33. http://dx.doi.org/10.29329/agripro.2020.341.6.

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Jumiono, Aji, Elis Dihansih, and Iwan Rochmana. "STUDI PENERAPAN HACCP PADA PRODUSEN MI GLOSOR DI KOTA BOGOR." JURNAL PERTANIAN 11, no. 1 (2020): 29. http://dx.doi.org/10.30997/jp.v11i1.2704.

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This study aims to examine the application of HACCP in the glossy noodle (mi glosor) home industry in CV Taruna located in Bogor City by analyzing the stages of work activities in glossy noodle producers. Evaluation of the application of HACCP was carried out using standards recommended by the National Standards Agency (BSN) in 1999. This study began by analyzing the application of Good Processed Food Production Methods (CPPB) that were applied at CV Taruna. The application of CP Taruna CV Taruna is at level 4 which is the basic assessment in improving the application of HACCP in this small bu
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Jayaratne, Asoka. "Application of a risk management system to improve drinking water safety." Journal of Water and Health 6, no. 4 (2008): 547–57. http://dx.doi.org/10.2166/wh.2008.061.

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The use of a comprehensive risk management framework is considered a very effective means of managing water quality risks. There are many risk-based systems available to water utilities such as ISO 9001 and Hazard Analysis and Critical Control Point (HACCP). In 2004, the World Health Organization's (WHO) Guidelines for Drinking Water Quality recommended the use of preventive risk management approaches to manage water quality risks. This paper describes the framework adopted by Yarra Valley Water for the development of its Drinking Water Quality Risk Management Plan incorporating HACCP and ISO
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Wicaksani, Ardanisworo Lintang, and Retno Adriyani. "PENERAPAN HACCP DALAM PROSES PRODUKSI MENU DAGING RENDANG DI INFLIGHT CATERING." Media Gizi Indonesia 12, no. 1 (2018): 88. http://dx.doi.org/10.20473/mgi.v12i1.88-97.

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HACCP is one of the food safety systems which is done by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the fi nal product in order to meet the requirements of healthy, safe and halal food products. PT X is a catering company for aircraft service users (infl ight catering). This company has implemented HACCP in every food production. This is a descriptive research by observing the process of rendang meat production. The application of HACCP in PT. X is done by controlling temperature and time during production process to preve
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MILIOS (Κ. ΜΗΛΙΟΣ), K., E. H. DROSINOS (Ε. ΔΡΟΣΙΝΟΣ), and P. E. ZOIOPOULOS (Π.Ε. ΖΩΪΟΠΟΥΛΟΣ). "Factors influencing HACCP implementation in the food industry." Journal of the Hellenic Veterinary Medical Society 63, no. 4 (2017): 283. http://dx.doi.org/10.12681/jhvms.15442.

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HACCP application in food processing plants could improve food safety and lead to a reduction of food-borne diseases. Apparent lack of HACCP implementation in several food businesses may be due to presence of various technical barriers. The aim of this review is to explore the lists of motives and barriers to implementation of the HACCP system as outlined in the published literature and to evaluate respective impact. Lack of awareness of HACCP, no perceived benefits, lack of training, management regressions, variability of production lines and individuality of each product, variability of the
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Kassem, M. "Application of hazard analysis and critical control point system in the dairy industry." Eastern Mediterranean Health Journal 08, no. 01 (2002): 114–28. http://dx.doi.org/10.26719/2002.8.1.114.

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Thistudy aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company.
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Dissertations / Theses on the topic "Application HACCP"

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Samuels, RC. "Application of hazard analysis (HACCP) in starch production by the wet milling of maize." Thesis, Cape Technikon, 1993. http://hdl.handle.net/20.500.11838/819.

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Thesis (Masters Diploma (Food Technology))--Cape Technikon, Cape Town,1993<br>This study is based on the Hazard Analysis in the Wet Milling of maize for the production of starch at the Bellville plant of African Products. Wet milling of maize is a highly specific and completely integrated system developed to separate the major components of the kernel as completely as possible. Many microbiological problems existed in the process at this plant which could not be solved over the years. Microbial analyses were done throughout the plant and high microbial counts were obtained at various sa
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Taylor, Jeremy Franklin. "Application of HACCP principles in the independent restaurant sector of the UK catering industry." Thesis, University of Salford, 2005. http://usir.salford.ac.uk/26934/.

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This research project investigates the development processes, practices and outcomes of 'Safer Food Better Business' (SFBB) - a project initiated by the UK Food Standards Agency at Salford University. SFBB is an adaptation of Hazard Analysis Critical Control Point (HACCP) - the existing, internationally accepted food safety management methodology for food manufacturing - developed to ensure its use, utility and acceptance by the catering industry whilst achieving the standards of scientifically based risk management systems set by the UN Codex Alimentarius Committee.
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Wallace, Carol Anne. "The impact of personnel, training, culture and organisational factors on application of the HACCP system for food safety management in a multinational organisation." Thesis, University of Central Lancashire, 2009. http://clok.uclan.ac.uk/6559/.

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The Hazard Analysis and Critical Control Point system (HACCP) is the internationally accepted mechanism for control of foodborne disease through food safety assurance. It is a generally held belief that HACCP is best applied by a multidisciplinary team, thus delivering a stronger food safety system than could be developed by individuals working alone. However, the origins and reasons for the use of HACCP teams in the historical record are unclear and where are no studies into the effectiveness of HACCP team decision-making. Similarly, HACCP training is believed to be fundamental to successful
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Al-Hamaq, Abdulla Omar A. Aziz. "A study of food-related consumer behaviour and the application of HACCP to the operation of food retail outlets in the State of Qatar." Thesis, University of Westminster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.433852.

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Mlolwa, Mwanaidi Ramadhani. "Application of Hazard Analysis Critical Control Points (HACCP) in improving the global competitiveness of the fish industry with special reference to the Nile Perch (Tanzania)." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51618.

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Thesis (MPhilAgric)--Stellenbosch University, 2000.<br>ENGLISH ABSTRACT: Not only have non-trade barriers been applied in Europe and the US to agricultural products from developing countries, but protective policy is also likely to continue. Owing to the omission of fish from the discussions in the final round of agreement at Uruguay, where tariffs were significantly reduced for other agricultural products, the fish industry has not had any non tarriff barier relief in recent years. The failure of the November 1999 World Trade Organisation Meeting at Seattle to reach any agreement, has ag
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Violaris, Yiannis Vasou. "Monitoring and control of risks associated with food production and food handling : the HACCP system and its application to the food businesses with particular regard to Cyprus." Thesis, University of Surrey, 2003. http://epubs.surrey.ac.uk/2190/.

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Bonne, Richard. "Présentation de deux méthodes originales visant à faciliter dans les IAA, la mise en oeuvre des bonnes pratiques d'hygiène et de fabrication ainsi que de la méthode HACCP, telles que définies par le Codex Alimentarius." Toulouse 3, 2013. http://thesesups.ups-tlse.fr/2161/.

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La mise en place d'un Plan de Maîtrise Sanitaire (PMS) basé sur des bonnes pratiques d'hygiène et de fabrication (BPH/BPF) et la méthode HACCP, est une obligation réglementaire imposée aux industries du secteur agroalimentaire (IAA) par la réglementation communautaire aussi bien que par les règles de l'OMC qui sont des transpositions des prescriptions du Codex Alimentarius. Cette mise en place d'un PMS, s'avère être une démarche difficile pour beaucoup de responsables d'IAA, en particulier du fait de la complexité des documents et méthodes d'application qui leur sont proposés. Ce mémoire de th
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Huang, Chi-Linn, and 黃琦藺. "Design and application of an online HACCP system in pig slaughter house." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/73377110117200243355.

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碩士<br>國立中興大學<br>畜產學系<br>93<br>Followed by the development of computer technology and internet communication, integrating in technological information and animal production has become a mainstream up to now. People in the world affirm the HACCP system and try to promote it diligently. This study was established an online system for applying HACCP（Hazard Analysis Critical Control Point）and monitoring slaughter procedures in pig slaughter house to provide pig slaughter manager for hazard analysis and to confirm critical control points on the Internet and then taking correct actions. This syst
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江善泰. "Application of HACCP to fishing vessels of far sea fisheries in Taiwan." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/56101766964523681340.

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碩士<br>國立海洋大學<br>漁業科學系碩士在職專班<br>90<br>Abstract The idea of HACCP is assured on the health and safety of food, and is used to protect and manage damage of products by many countries. Major products of Far Sea fisheries sell overseas and it must fit HACCP regulation. The HACCP system can be used to develop health and safety of ocean fishing vessels in Taiwan. Results of the study were described as following: (1)The HACCP system was developed in the US and it has been used by different countries in the world.　The standard of CAC has been used by the WTO to resolv
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Putra, Halim Pratama, and 湯丁善. "Application of HACCP in an Indonesian Halal Restaurant by Incorporating Halal Dietary Requirements." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/nr76hw.

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碩士<br>國立臺灣科技大學<br>工業管理系<br>104<br>This study investigates the safety of ayam lalapan food processing in the catering service, and considers Halal dietary requirements due to the increasing demand for Halal food. Hazard and Haram Analysis Critical Control Point (HHACCP) proposed by Kohilavani et al. (2013) is used to analyze the potential hazards as well as to improve the safety of food processing. By using this method, the presence of haram substance is analyzed aside from the regular hazard analysis, which consists of biological, chemical and physical hazards. Critical control points and Hala
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Books on the topic "Application HACCP"

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Moy, G. Application of HACCP to food manufacturing: Some considerations on harmonization through training. Butterworth-Heinemann, 1994.

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International Commission on Microbiological Specifications for Foods. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific, 1988.

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Jahncke, Michael L. Application of Hazard Analysis Critical Control Point (HACCP) principles as a risk management tool to control viral pathogens at shrimp aquaculture facilities. Virginia Seafood Agricultural Research and Extension Center (VSAREC), Virginia Tech/Virginia Sea Grant, 2002.

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Regional Workshop on the Application of HACCP in the Fish Processing Industry in Southeast Asia (1st 2000 Singapore). Proceedings of the 1st Regional Workshop on the Application of HACCP in the Fish Processing Industry in Southeast Asia: 28 August - 1 September 2000, Singapore. Edited by Yeap Soon Eong, Kok Tiong Ngei 1974-, Southeast Asian Fisheries Development Center. Marine Fisheries Research Dept., and Japan. Southeast Asian Fisheries Development Center, 2001.

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World Health Organization. Food Safety Unit. Application of the hazard analysis critical control point (HACCP) system for the improvement of food safety: WHO supported case studies on food prepared in homes, at street vending operations, and in cottage industries. World Health Organization, 1993.

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Application of HACCP for distribution system protection. Awwa Research Foundation, 2006.

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Martel, Kathy, Gregory Kirmeyer, Amie Hanson, Melita Stevens, Joanne Mullenger, and Daniel Deere. Application of HACCP for Distribution System Protection. American Water Works Research Foundation, 2006.

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Arvanitoyannis, Ioannis S. HACCP and ISO 22000: Application to Foods of Animal Origin. Wiley & Sons, Limited, John, 2009.

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S, Arvanitoyannis Ioannis, ed. HACCP and ISO 22000: Application to foods of animal origin. Wiley-Blackwell, 2009.

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Puckett, Ruby P. HACCP: The future challenge : Practical application for the foodservice administrator. 2nd ed. Norton Group, 1996.

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Book chapters on the topic "Application HACCP"

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Stier, Richard. "Practical Application of HACCP." In HACCP. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-8818-0_14.

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Stier, Richard. "Practical Application of HACCP." In HACCP. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-6542-6_14.

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Mortimore, Sara, and Carol Wallace. "Considerations for HACCP Application in Different Supply Chain Sectors." In HACCP. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5028-3_8.

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Forsythe, S. J., and P. R. Hayes. "Cleaning and disinfection: practical application." In Food Hygiene, Microbiology and HACCP. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4757-5254-0_10.

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Forsythe, S. J., and P. R. Hayes. "Cleaning and disinfection: practical application." In Food Hygiene, Microbiology and HACCP. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2193-8_10.

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Mortimore, Sara, and Carol Wallace. "Broader applications — linking HACCP with other Quality Management techniques." In HACCP. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-5781-4_9.

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Mortimore, Sara, and Carol Wallace. "Broader applications of HACCP — using HACCP techniques in other areas." In HACCP. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2063-4_9.

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Goula, Athanasia M., Konstantinos Kiritsakis, and Apostolos Kiritsakis. "Application of HACCP and traceability in olive oil mills and packaging units and their effect on quality and functionality." In Olives and Olive Oil as Functional Foods. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135340.ch8.

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Varzakas, T., and E. Manolopoulou. "Comparison of HACCP and ISO 22000 in the Ready-to-Eat Fruit and Vegetable Industry in Conjunction with Application of Failure Mode and Effect Analysis (FMEA) and Ishikawa Diagrams." In Food Engineering Series. Springer US, 2017. http://dx.doi.org/10.1007/978-1-4939-7018-6_20.

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Piszczek, Kamil, Piotr Janus, and Tomasz Kryjak. "The Use of HACP+SBT Lossless Compression in Optimizing Memory Bandwidth Requirement for Hardware Implementation of Background Modelling Algorithms." In Applied Reconfigurable Computing. Architectures, Tools, and Applications. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-78890-6_31.

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Conference papers on the topic "Application HACCP"

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Hanyu, H., T. Shimura, and T. Fukui. "Sensor network for HACCP food safety management." In IET International Conference on Communication Technology and Application (ICCTA 2011). IET, 2011. http://dx.doi.org/10.1049/cp.2011.0752.

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Yang, Jun, Haibin Liu, Meiqiong Su, Qiaozhen Gu, and Ran Xu. "Study on the Application of HACCP System in Management of Postgraduate Course Teaching." In 2016 International Conference on Management Science and Innovative Education. Atlantis Press, 2016. http://dx.doi.org/10.2991/msie-16.2016.78.

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Wu, Di. "Research and Design of the food secure monitor system based on the Internet of Things technology and the HACCP standards." In 2011 International Workshop on Engineering Application Research. IEIT Press, 2011. http://dx.doi.org/10.5813/www.ieit-web.org/ips.1.18.

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Abibu, Wasiu Ayodele, Abdul Wasiu Sakariyau, Gafar Bamigbade, Amos Kolawole Oyebisi, and Isqeel Ogunsola. "Consumer Perception of Ready-To-Eat Fruits Sold in Ogun and Lagos, Nigeria During the Covid-19 Pandemic." In International Students Science Congress. Izmir International Guest Student Association, 2021. http://dx.doi.org/10.52460/issc.2021.013.

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Covid-19 pandemic is a global health issue that adversely affected every sector of the world’s economy. Fruits are known to be a source of vitamins providing the body with necessary defense against infections (inclusive of Coronaviruses). Nigerians prefer to buy ready-to-eat (RTE) fruits than whole fruits due to their high prices. Consumer perception of RTE fruits sold in Ogun and Lagos, Nigeria during the Covid-19 pandemic months in 2020 and within January and March 2021 via an online survey were compared. Ogun and Lagos states were selected because they represent major entry routes for land
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Costin, W. L., I. H. Brown, L. Green, and R. Ghomashchi. "Application of FIB/SEM/EBSD for Evaluation of Residual Strains and Their Relationship to Weld Metal Hydrogen Assisted Cold Cracking." In 2012 9th International Pipeline Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/ipc2012-90390.

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Hydrogen assisted cold cracking (HACC) is a welding defect which may occur in the heat affected zone (HAZ) of the base metal or in the weld metal (WM). Initially the appearance of HACC was associated more closely with the HAZ of the base metal. However, recent developments in advanced steel processing have considerably improved the base material quality, thereby causing a shift of HACC to the WM itself. This represents a very serious problem for industry, because most of the predictive methods are intended for prevention of HACC in the HAZ of the base metal, not in the weld metal [1]. HACC in
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Watanabe, Tomoki, Rika Mochizuki, Toru Kobayashi, and Masao Isshiki. "HACCS: Home Appliance Control Concierge System: Extending Functions on Web Service." In 2013 IEEE 37th Annual Computer Software and Applications Conference (COMPSAC). IEEE, 2013. http://dx.doi.org/10.1109/compsac.2013.35.

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Brown, I. H., W. L. Costin, F. Barbaro, and R. Ghomashchi. "Application of SEM-EBSD for Measurement of Plastic Strain Fields Associated With Weld Metal Hydrogen Assisted Cold Cracking." In 2012 9th International Pipeline Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/ipc2012-90388.

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The requirement for more efficient use of materials for pipelines has lead to the application of high strength low alloy steels such as X70 and X80 in pipelines. As the strength of these alloys has increased so has the risk of hydrogen assisted cold cracking (HACC). In Australia to minimize construction time, the root runs of girth welds are produced by shielded metal arc welding using cellulosic electrodes without either pre or post heating. Well defined welding criteria have been developed and are incorporated into the weld procedures for the elimination of HACC in the heat affected zone but
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