Relevant bibliographies by topics / HACCP principles

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

Academic literature on the topic 'HACCP principles'

Author: Grafiati
Published: 3 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "HACCP principles"

1

van Schothorst, M. "HACCP principles." Food Control 3, no. 1 (1992): 55. http://dx.doi.org/10.1016/0956-7135(92)90173-8.

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Slade, Peter J. "HACCP. Principles and applications." Food Research International 26, no. 5 (1993): 399–400. http://dx.doi.org/10.1016/0963-9969(93)90083-u.

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Khandke, N. "HACCP: Principles and Applications." Food Control 4, no. 4 (1993): 227–28. http://dx.doi.org/10.1016/0956-7135(93)90257-o.

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Trafialek, Joanna, and Wojciech Kolanowski. "Implementation and functioning of HACCP principles in certified and non-certified food businesses." British Food Journal 119, no. 4 (2017): 710–28. http://dx.doi.org/10.1108/bfj-07-2016-0313.

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Purpose The purpose of this paper is to examine the effectiveness of the functioning of HACCP principles in certified and non-certified food businesses. Design/methodology/approach The data were collected by audits made in 40 food businesses of various food industry sectors. All food businesses were located in Poland where the HACCP system is obligatory. Half of the evaluated businesses implemented one or more private voluntary certified standards. The audit form contained 134 detailed questions covering 12 steps and seven principles of HACCP implementation and functioning. The obtained result
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JACKOWSKA-TRACZ, AGNIESZKA, MICHAŁ TRACZ, and KRZYSZTOF ANUSZ. "Integrated approach across prerequisite programmes and procedures based on HACCP principles." Medycyna Weterynaryjna 74, no. 4 (2018): 223–27. http://dx.doi.org/10.21521/mw.6089.

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Food business operators are required to implement and maintain a system based on HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to the wrong assumption that food companies do not necessarily have to but only may comply with the guidelines laid down by the implemen
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Jali, Mohd Bakri, Maaruf Abdul Ghani, and Norazmir Md Nor. "Misinterpretations of the HACCP MS 1480: 2007 towards Food Safety System Certification." Environment-Behaviour Proceedings Journal 1, no. 2 (2016): 15. http://dx.doi.org/10.21834/e-bpj.v1i2.251.

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Hazard Analysis Critical Control Point (HACCP) is a food safety system through seven principles to control a biological, chemical and physical hazard. Principles 1 and 2 are the backbones of the HACCP system. However, there are some misinterpretations in practice HACCP Principles 1 and 2 of the identification stage, analysis of hazards, control measures and CCP determination. The usage of a multi-hazard analysis form without a standard format has led to inconsistencies in the analysis of hazard analysis; determination of controls and subsequent determination of CCP affect the implementation of
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JACKOWSKA-TRACZ, AGNIESZKA, MICHAŁ TRACZ, and KRZYSZTOF ANUSZ. "Integrated Approach Across Prerequisite Programmes and Actions Based on the HACCP Principles A." Medycyna Weterynaryjna 74, no. 1 (2018): 6051–2018. http://dx.doi.org/10.21521/mw.6051.

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Food business operators are required to implement and maintain a system based on the HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to a wrong assumption that food companies do not necessarily have to, but only may comply with the guidelines laid down by the imple
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8

Kurbatova, E. D. "Production certification according to HACCP." Upravlenie kachestvom (Quality management), no. 9 (August 22, 2024): 15–19. http://dx.doi.org/10.33920/pro-01-2409-03.

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The article discusses the concepts of the HACCP system, the basic principles of the HACCP standard, the goals and procedure for introducing the system into enterprises, as well as the advantages of HACCP certification, indicators that are checked during the certification process.
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Kurbatova, E. D. "HACCP production certification." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 10 (September 22, 2024): 629–33. http://dx.doi.org/10.33920/igt-01-2410-11.

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The article discusses the concepts of the HACCP system, the basic principles of the HACCP standard, the goals and procedure for introducing the system into enterprises, as well as the advantages of HACCP certification and indicators that are checked during the certifi cation process.
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TOMPKIN, R. B. "The Use of HACCP in the Production of Meat and Poultry Products1." Journal of Food Protection 53, no. 9 (1990): 795–803. http://dx.doi.org/10.4315/0362-028x-53.9.795.

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Meat and poultry products frequently have been implicated in outbreaks of foodborne illness. The risk of foodborne illness can be reduced through implementation of the hazard analysis critical control point (HACCP) concept. The basic principles of HACCP described by the International Commission on Microbiological Specifications for Foods are briefly reviewed. Examples are presented to describe how these principles can be used to manufacture meat and poultry products with improved microbiological safety and quality. The future acceptance of HACCP will depend on the resolution of certain issues.
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Dissertations / Theses on the topic "HACCP principles"

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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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Müller, Carina. "Assessment of hazard analysis and critical control points principles in primary school feeding schemes in the Western Region of Gauteng / Carina Müller." Thesis, North-West University, 2009. http://hdl.handle.net/10394/5004.

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Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation
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Feix, Michal. "Bezpečnost potravin v obchodních řetězcích." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-4897.

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The theoretical part of the diploma work contains key principles of food safety. It includes the chapter about RASFF system and nanotechnology in food safety. Next part is about chosen food safety systems HACCP, IFS and BRC. In the practical part there is the analysis of the food safety system in the retail chain and the proposal for the more efficient one.
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Lameiras, Carla Marina Pereira. "Levantamento dos principais perigos/riscos na segurança alimentar numa rede de hipermercados da região de Lisboa." Master's thesis, Faculdade de Ciências e Tecnologia, 2011. http://hdl.handle.net/10362/6306.

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Dissertação para obtenção do Grau de Mestre em Tecnologia e Segurança Alimentar<br>Este trabalho tem por base o levantamento dos riscos na segurança alimentar na grande distribuição, comparando dois hipermercados da zona da grande Lisboa, no período de Janeiro a Dezembro de 2008. Para este levantamento teve-se em conta os pré-requisitos e HACCP implementados nas lojas, e avaliação das condições de higiene e controlo microbiológico. Comparando as duas lojas pode-se concluir que a loja A, com 11 anos de funcionamento, não cumpre alguns dos pré-requisitos e, necessita de um plano de investiment
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Books on the topic "HACCP principles"

1

D, Pierson Merle, Corlett Donald A, and Institute of Food Technologists. Continuing Education Committee., eds. HACCP: Principles and applications. Van Nostrand Reinhold, 1992.

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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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D, Pierson Merle, Corlett Donald A, and Institute of Food Technologists. Continuing Education Committee., eds. HACCP: Principles and applications : based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists. Chapman & Hall, 1992.

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4

Food and Agriculture Organization of the United Nations. and FAO Expert Technical Meeting on the Use of Hazard Analysis Critical Control Point (HACCP) Principles in Food Control (1994 : Vancouver, B.C.), eds. The use of hazard analysis critical control point (HACCP) principles in food control: Report of an FAO expert technical meeting, Vancouver, Canada, 12-16 December 1994. Food and Agriculture Organization of the United Nations, 1995.

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5

Pierson, Merle D. Haccp: Principles and Applications. Springer, 2012.

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Institute of Food Technologists. Continuing Education Committee, ed. HACCP: Principles and applications. Springer, 2013.

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HACCP: Principles and Applications. Springer, 2012.

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Haccp : Principles and Applications. Van Nostrand Reinhold, 1992.

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9

HACCP in Training: Food Safety Principles Made Easy. Chadwick House Group Ltd., 2000.

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Lorenzo, Luis Couto. HACCP System Auditing for Food Safety: Principles and Techniques. Wiley & Sons, Incorporated, John, 2024.

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Book chapters on the topic "HACCP principles"

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Corlett, Donald A., and Merle D. Pierson. "HACCP: Definitions and Principles." In HACCP. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-8818-0_2.

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Corlett, Donald A., and Merle D. Pierson. "HACCP: Definitions and Principles." In HACCP. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4684-6542-6_2.

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Forsythe, S. J., and P. R. Hayes. "Fundamental principles of microbiology." In Food Hygiene, Microbiology and HACCP. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2193-8_1.

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Forsythe, S. J., and P. R. Hayes. "Fundamental principles of microbiology." In Food Hygiene, Microbiology and HACCP. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4757-5254-0_1.

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Marriott, Norman G., M. Wes Schilling, and Robert B. Gravani. "The Role of HACCP in Sanitation." In Principles of Food Sanitation. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-67166-6_7.

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Wendakoon, Chitra. "Basic Principles of the HACCP System in the Poultry Industry." In Handbook of Poultry Science and Technology. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470504451.ch32.

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"Principles of HACCP." In Food Preservation and Biodeterioration. John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118904657.ch2.

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"Food Safety Program (HACCP): The Principles." In Food Safety Management Programs. CRC Press, 2013. http://dx.doi.org/10.1201/b16231-21.

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"Establishment and implementation of HACCP." In Principles and Practices for the Safe Processing of Foods. Elsevier, 1991. http://dx.doi.org/10.1016/b978-0-7506-1121-3.50010-4.

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"Establishment and Implementation of HACCP." In Principles and Practices for the Safe Processing of Foods. Elsevier, 1998. http://dx.doi.org/10.1533/9781845692889.21.

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Conference papers on the topic "HACCP principles"

1

Dimitriev, A. D., A. Iu Trifonova, and M. G. Andreeva. "Study of the implementation of the principles of HACCP in the system of the food industry." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-10-2018-185.

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