Relevant bibliographies by topics / Hazard Analysis Critical Control Points (HACCP)

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

Academic literature on the topic 'Hazard Analysis Critical Control Points (HACCP)'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Hazard Analysis Critical Control Points (HACCP)"

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Murdiati, T. B., A. Priadi, S. Rachmawati, and Yuningsih . "Pasteurised milk and implementation of HACCP (Hazard Analysis Critical Control Point)." Jurnal Ilmu Ternak dan Veteriner 9, no. 3 (2012): 172–80. https://doi.org/10.14334/jitv.v9i3.406.

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The purpose of pasteurisation is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. A study on the implementation of HACCP (Hazard Analysis Critical Control Point) in producing pasteurized milk was carried out in four processing unit of pasteurised milk, one in Jakarta, two in Bandung and one in Bogor. The critical control points in the production line were identified. Milk samples were collected from the critical points and were analysed for the total number of microbes. Antibiotic residues were detected on raw milks. The study indicated that one unit in
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BORȘ, Alina, Oana-Raluca RUSU, Denisa IFTENE, Luminița-Iuliana AILINCĂI, Silviu-Ionuț BORȘ, and Viorel-Cezar FLORIȘTEAN. "APPLICATION OF HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) TO MOZZARELLA CHEESE PRODUCTION." Scientific Papers Journal VETERINARY SERIES 67, no. 1 (2024): 34–39. https://doi.org/10.61900/spjvs.2024.01.06.

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Nowadays, Hazard Analysis of Critical Control Points (HACCP) has become an important tool in food safety management. Application of HACCP system in the cheese making industry proved to be beneficial and profitable, influencing consumer confidence by producing safe cheese with consistent quality. Mozzarella is a fresh cheese which due to its composition and properties is susceptible to contamination. The aim of this study was to present and analyze the hazards in critical control points (CCP) and to detail the steps of flow diagram in dairy units. The results have revealed that physical, chemic
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Ernawati, Ernawati, Roisatul Ainiyah, Hapsari Titi Palupi, et al. "Pendampingan Penerapan Hazard Analysis Critical Control Point (HACCP) Pada UMKM Pengolahan Abon Lele." Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal 8, no. 2 (2025): 356–63. https://doi.org/10.33330/jurdimas.v8i2.3630.

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Suole MSME is a catfish floss producer committed to enhancing product quality through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system. Implementation is carried out by development and verification of the production process flow diagram, hazard identification, determination of Critical Control Points (CCPs), and establishment of critical limits. This community service activity aimed to provide knowledge and assistance in HACCP implementation to enhance food safety, product quality, and competitiveness. The activity was conducted from October to December 2024
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Uzoigwe, Daniel Oluwasegun, and David Kongolo. "Integration of Hazard Analysis and Critical Control Points (HACCP) with Maintenance Practices: Enhancing Food Safety in the Food and Beverage Industry; A Review." International Journal of Research and Innovation in Applied Science IX, no. V (2024): 35–52. http://dx.doi.org/10.51584/ijrias.2024.905004.

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The integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry. HACCP is a systematic preventive approach to identify, evaluate, and control food safety hazards, while maintenance practices are essential for maintaining the reliability and cleanliness of equipment and facilities. This paper explores the principles of HACCP, the role of maintenance in food safety, and the benefits of integrating HACCP with maintenance practices. It discusses strategies for incorporating m
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Uzoigwe, Daniel Oluwasegun, and David Kongolo. "Integration of Hazard Analysis and Critical Control Points HACCP with Maintenance Practices: Enhancing Food Safety in the Food and Beverage Industry; A Review." International Journal of Latest Technology in Engineering, Management & Applied Science XIII, no. IV (2024): 88–101. http://dx.doi.org/10.51583/ijltemas.2024.130411.

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The integration of Hazard Analysis and Critical Control Points (HACCP) with maintenance practices represents a proactive approach to ensuring food safety in the food and beverage industry. HACCP is a systematic preventive approach to identify, evaluate, and control food safety hazards, while maintenance practices are essential for maintaining the reliability and cleanliness of equipment and facilities. This paper explores the principles of HACCP, the role of maintenance in food safety, and the benefits of integrating HACCP with maintenance practices. It discusses strategies for incorporating m
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BRYAN, FRANK L. "Another Decision-Tree Approach for Identification of Critical Control Points." Journal of Food Protection 59, no. 11 (1996): 1242–47. http://dx.doi.org/10.4315/0362-028x-59.11.1242.

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Decision trees have been used as an aid to selection of critical control points as part of the development of hazard analysis critical control point (HACCP) systems. The background for those in existence is described. Another decision-tree approach that follows the logic in the IAMFES manual Procedures to Implement the Hazard Analysis Critical Control Point Approach is presented. It takes into consideration impending hazards, the effect of actions exercised at the operation in question, whether control actions should be taken at this or subsequent operations and whether the CCP will be monitor
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Endirasari, Widya, Ponco Ali Yuswanti, and Dwi Novri Supriatiningrum. "HAZARD ANALYSIS CRITICAL CONTROL POINT PADA PRODUKSI PERKEDEL DAGING DI INSTALASI GIZI RUMAH SAKIT MUHAMMADIYAH LAMONGAN." Ghidza Media Jurnal 2, no. 2 (2021): 169. http://dx.doi.org/10.30587/ghidzamediajurnal.v2i2.3079.

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HACCP (Hazard Analysis Critical Control Point) was quality assurance system used in supervision in hospital nutrition services. The application of HACCP at Muhammadiyah Hospital Lamongan in production at the nutrition installation was carried out to anticipate hazards and identify control points by paying attention to preventive measures rather than control in testing meat perkedel products. The research design used in this study is descriptive analytic which aims to determine the application of HACCP to the production of meat perkedel in the nutrition installation of Muhammadiyah Hospital Lam
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Griffith, C., P. Obee, and R. Cooper. "The clinical application of hazard analysis critical control points (HACCP)." American Journal of Infection Control 33, no. 5 (2005): e39. http://dx.doi.org/10.1016/j.ajic.2005.04.037.

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Jubayer, Md Fahad, Md Sajjad Hossain, Md Al-Emran, and Md Nasir Uddin. "Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study." Journal of Food Quality 2022 (March 9, 2022): 1–12. http://dx.doi.org/10.1155/2022/5321333.

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The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of the popular cake manufacturing companies in Dhaka, Bangladesh. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production process was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determ
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Fonseca, Cristina Farias da, Tânia Lúcia Montenegro Stamford, Samara Alvachian Cardoso Andrade, Evandro Leite de Souza, and Celiane Gomes Maia da Silva. "Hygienic-sanitary working practices and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan in lobster processing industries." Food Science and Technology 33, no. 1 (2013): 127–36. http://dx.doi.org/10.1590/s0101-20612013005000019.

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This study aimed to verify the hygienic-sanitary working practices and to create and implement a Hazard Analysis Critical Control Point (HACCP) in two lobster processing industries in Pernambuco State, Brazil. The industries studied process frozen whole lobsters, frozen whole cooked lobsters, and frozen lobster tails for exportation. The application of the hygienic-sanitary checklist in the industries analyzed achieved conformity rates over 96% to the aspects evaluated. The use of the Hazard Analysis Critical Control Point (HACCP) plan resulted in the detection of two critical control points (
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Dissertations / Theses on the topic "Hazard Analysis Critical Control Points (HACCP)"

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Misner, Scottie, and Carol Curtis. "HACCP - Hazard Analysis Critical Control Points." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146434.

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1p.<br>HACCP, pronounced has-up, is a food safety self-inspection system that combines up-to-date technical information with step-by-step procedures to evaluate and monitor the flow of food throughout a food establishment from receiving to service. This publication introduces this system to readers and outlines 6 simple HACCP principles to reduce the occurrence of food-borne illness at home.
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Mathew, Bijoy. "Implementing a hazard analysis critical control points plan (HACCP)." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007mathewb.pdf.

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Усенко, А. А. "Порядок впровадження системи hazard analysis and critical control points (HACCP) в Україні". Thesis, Молодіжний науковий юридичний форум: [Матеріали міжн. наук.-практ. конф. До дня науки, м. Киїів, НАУ, 18 травня 2018р.] Том 1.- Тернопіль: Вектор, 2018. С. 149-151, 2018. http://er.nau.edu.ua/handle/NAU/34742.

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Wagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.

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Smedley, Peter John. "Development of computer based aids to hazard analysis critical control point (HACCP)." Thesis, London South Bank University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245126.

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The Razard Analysis Critical Control Point (RACCP) system has been in existence as a method of quality assurance for over 30 years. During this time it has evolved considerably, along with the food industry in which it is applied. Rowever, only in the last few years has the system achieved widespread acceptance as one of the most effective methods of controlling foodborne hazards and its principles come to be included in national legislation. Whilst the greater implementation of RACCP has the recognised potential to bring great gains in terms of food safety assurance, the technical nature of i
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Villet, William de Gouret. "A model for the implementation of Hazard Analysis Critical Control Points (HACCP) in the white fish industry." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52087.

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Thesis (MBA)--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: Fish and shellfish are, with very few exceptions, generally considered safe. Food safety laws in many parts of the world are, however, requiring companies to implement programs such as Hazard Analysis Critical Control Point (HACCP) as a means of assuring food safety from harvest to consumption. In South Africa, fishing companies wishing to export products to countries such as the European Union (EU), the United Sates (US), et cetera have, over the past number of years, been required to implement HACCP. Various issues are,
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Gillion, Lauren. "Developing a generic hazard analysis critical control point (HACCP) system for the wheat milling industry." Thesis, University of the Western Cape, 2005. http://etd.uwc.ac.za/index.php?module=etd&amp.

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In South Africa there is a need within the milling industry for controlling food safety especially due to customer's demands and government's regulations. The best way to ensure food safety is with the implementation of a HACCP based food safety system. Therefore, the principal aim of this study was to develop a generic HACCP model for the flour milling industry. Afterwards this generic model can then be adapted for each specific mill and its needs.
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Jorge, Celina Cristina Moço. "Sistema Hazard Analysis and Critical Control Points (HACCP) na restauração colectiva : concepção de um plano HACCP para implementação no serviço de refeições de um hospital." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2008. http://hdl.handle.net/10400.5/961.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>O presente trabalho aborda a concepção de um plano baseado no sistema Hazard Analysis and Critical Control Points (HACCP) para implementação na produção e no serviço de refeições de um hospital. Este serve tanto a população normal em serviço, como a população de doentes internados através de dietas de internamento específicas. É feita uma pequena revisão acerca da Segurança Alimentar, justificando a importância da implementação de métodos de garantia da segurança dos alimentos em restauração. Simultaneamente, tendo em conta a p
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Mala, Zenaide Rafael de Freitas. ""Sistemas HACCP - Sistemas Hazard Analysis Critical Control Points. Dificuldades de Implementaçao nos Estabelecimentos do Sector Alimentar da Regiao Autonoma da Madeira."." Master's thesis, Instituto de Ciências Biomédicas Abel Salazar, 2009. http://hdl.handle.net/10216/23226.

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Mala, Zenaide Rafael de Freitas. ""Sistemas HACCP - Sistemas Hazard Analysis Critical Control Points. Dificuldades de Implementaçao nos Estabelecimentos do Sector Alimentar da Regiao Autonoma da Madeira."." Dissertação, Instituto de Ciências Biomédicas Abel Salazar, 2009. http://hdl.handle.net/10216/23226.

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Books on the topic "Hazard Analysis Critical Control Points (HACCP)"

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United States. Food Safety and Inspection Service. Hazard analysis and critical control points (HACCP) evaluation plan. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1991.

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1955-, Gaze Robert, Leaper S, and Campden & Chorleywood Food Research Association Group., eds. HACCP: A practical guide. 3rd ed. Campden & Chorleywood Food Research Association Group, 2003.

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World Health Organization. Food Safety Unit., ed. HACCP: Introducing the hazard analysis and critical control point system. World Health Organization, 1997.

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United States. Food Safety and Inspection Service, ed. Pathogen reduction: Hazard Analysis and Critical Control Point (HACCP) systems. The Office, 1996.

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United States. Food Safety and Inspection Service. Generic HACCP model for refrigerated foods: Hazard analysis and critical control point (HACCP). U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1994.

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United States. Food Safety and Inspection Service. Generic HACCP model for swine slaughter: Hazard analysis and critical control point (HACCP). U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1994.

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United States. Food Safety and Inspection Service. Generic HACCP model for poultry slaughter: Hazard analysis and critical control point (HACCP). U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1994.

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United States. Food Safety and Inspection Service. Generic HACCP model for cooked sausage: Hazard analysis and critical control point (HACCP). U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1994.

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United States. Food Safety and Inspection Service. Generic HACCP model for fresh ground beef: Hazard analysis and critical control point (HACCP). U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1994.

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Group, HACCP Working, and Campden Food Preservation Research Association., eds. Guidelines to the establishment of hazard analysis critical control point (HACCP). Campden Food Preservation Research Association, 1987.

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Book chapters on the topic "Hazard Analysis Critical Control Points (HACCP)"

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Ray, Bibek, and Arun Bhunia. "Hazard Analysis Critical Control Points (HACCP)." In Fundamental Food Microbiology, 6th ed. CRC Press, 2024. http://dx.doi.org/10.1201/9781003346616-35.

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Gehring, Kerri B., and Rebecca Kirkpatrick. "Hazard Analysis and Critical Control Points (HACCP)." In Food Engineering Series. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42660-6_8.

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Nummer, Brian, Daniel Gump, Steven Wells, Scott Zimmerman, and Angela Montalbano. "Hazard Analysis and Critical Control Points (HACCP)." In Regulatory Foundations for the Food Protection Professional. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-0650-5_11.

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Newslow, Debby. "Hazard Analysis Critical Control Point (HACCP)." In Food Safety Handbook. John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/047172159x.ch20.

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Ferris, Iain M. "10. Hazard analysis and critical control points (HACCP)." In Applied food science. Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-933-6_10.

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Harris, Kerri B. "Hazard Analysis Critical Control Point (HACCP) System." In Handbook of Food Safety Engineering. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444355321.ch33.

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Christian, J. H. B. "Hazard Analysis and Critical Control Points." In Milk. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_99.

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Marriott, Norman G., and Gill Robertson. "Quality Assurance and Hazard Analysis Critical Control Points." In Food Science Texts Series. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6045-6_10.

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Leifert, C., and W. M. Waites. "Dealing with microbial contaminants in plant tissue and cell culture: hazard analysis and critical control points." In Physiology, Growth and Development of Plants in Culture. Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-011-0790-7_42.

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Cusato, Sueli, Paula Tavolaro, and Carlos Augusto Fernandes de Oliveira. "Implementation of Hazard Analysis and Critical Control Points System in the Food Industry: Impact on Safety and the Environment." In Novel Technologies in Food Science. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-7880-6_2.

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Conference papers on the topic "Hazard Analysis Critical Control Points (HACCP)"

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"Design of Hazard Analysis Critical Control Point (HACCP) in Rendang Padang Restaurant." In 3rd International Conference Eco-Innovation in Science, Engineering, and Technology. Galaxy Science, 2022. http://dx.doi.org/10.11594/nstp.2022.2753.

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"Implementation the Analysis of Hazard Analysis and Critical Control Points (HACCP) for Aljaya’s Martabak at Rungkut Madya, Surabaya." In 4th International Conference Eco-Innovation in Science, Engineering, and Technology. Galaxy Science, 2023. http://dx.doi.org/10.11594/nstp.2023.3620.

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Rosa, Carla, Miguel O Herrera, and Elezer Lemes. "Hazard analysis and critical control points (haccp) in the production of yellow fever ifa (active pharmaceutical ingredient)." In IV International Symposium on Immunobiologicals & VII Seminário Anual Científico e Tecnológico. Instituto de Tecnologia em Imunobiológicos, 2019. http://dx.doi.org/10.35259/isi.sact.2019_32760.

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"Implementation of Hazard Analysis and Critical Control Point (HACCP) in Cu’s Chicken Crispy Production Process." In 3rd International Conference Eco-Innovation in Science, Engineering, and Technology. Galaxy Science, 2022. http://dx.doi.org/10.11594/nstp.2022.2744.

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Paukatong, Kwantawee V., and Sukun Kunawasen. "The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)." In Third International Symposium on the Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2001. http://dx.doi.org/10.31274/safepork-180809-1061.

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Denisovich, Yulia Yu, and Kristina S. Varichir. "Development of quality and safety criteria in the production of a functional food product." In Agro-industrial complex: problems and prospects of development. Far Eastern State Agrarian University, 2024. https://doi.org/10.22450/978-5-9642-0637-8-82-87.

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The article shows the sequence of the development of a production control program for the production of a functional food product (Far Eastern cutlets). As a result of the research, an analysis of hazards for each phase of the production process was carried out, critical control points were identified, and a HACCP worksheet was developed.
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Nurwahidah, Andi, Mulyadi, Andi Besse Riyani Indah, and Hasmita Sari. "Application of hazard analysis and critical control point (HACCP) system in small and medium industries in the city of Makassar." In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119426.

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Damayanti, Retno Wulan, Pringgo Widyo Laksono, Risya Zeline, and Taufiq Rochman. "Applying Hazard Analysis Critical Control Point (HACCP) for production process of oyster mushroom chips in small and medium enterprise (SME)." In 2016 2nd International Conference of Industrial, Mechanical, Electrical, and Chemical Engineering (ICIMECE). IEEE, 2016. http://dx.doi.org/10.1109/icimece.2016.7910441.

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Theophilus, Tubi O., Olugbenga Falode, and Adenike A. O. Ogunshe. "2010 Gulf of Mexico Macondo Oil Spill Disaster: HACCP Lessons for Nigeria's Gulf of Guinea." In SPE Nigeria Annual International Conference and Exhibition. SPE, 2022. http://dx.doi.org/10.2118/212035-ms.

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Abstract Dealing with potentially vast and serious environmental incidents has remained a challenge for the Oil and Gas Industry, thus, the aftermath of April 20, 2010, Macondo disaster, deserves a holistic overview of events responsible for, or associated with, the disaster. The study adopted and adapted the HACCP analysis and drew lessons by not only identifying and tracing the immediate and remote causes of the spill but also making appropriate recommendations on prevention and remediation measures to be adopted at similar operating points in the Gulf of Guinea area, like Shell's Bonga FPSO
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu
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Reports on the topic "Hazard Analysis Critical Control Points (HACCP)"

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Introduction to Hazard Analysis Critical Control Point (HACCP). FAO, 2023. http://dx.doi.org/10.4060/cc6246en.

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