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Dissertations / Theses on the topic 'Hazard Analysis Critical Control Points (HACCP)'

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Published: 3 June 2025

Last updated: 31 July 2025

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1

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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4

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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5

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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6

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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7

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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9

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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11

Zhao, Mengyu. "The design of HACCP plan for a small-scale cheese plant." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003zhaom.pdf.

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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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13

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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Cao, Kay Quy Thanh Thi. "An Economic Analysis of Hazard Analysis Critical Control Point-Based Risk Management Programme in the New Zealand Meat Industry." The University of Waikato, 2007. http://hdl.handle.net/10289/2526.

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The replacement of the Meat Act 1981 by the Animal Products Act 1999 opened a new era for food safety management in New Zealand. Administering food legislation is now the sole responsibility of the New Zealand Food Safety Authority instead of being shared between the Ministry of Agriculture and Forestry and the Ministry of Health as previously. At the core of the legislative change is the requirement for Risk Management Programmes (RMP). Every single animal primary processing business is required to have an RMP for each type of product. An RMP is required to embrace the principles of Hazard An

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Ehiri, John E. "Evaluation of implementation of the Hazard Analysis Critical Control Point (HACCP) strategy, and food hygiene training in Scotland." Thesis, University of Glasgow, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321522.

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Miethig, Rainer. "Untersuchungen zur Hygiene in einem fischverarbeitenden Unternehmen mit besonderer Berücksichtigung des Hazard Analysis and Critical Control Point (HACCP)-Konzeptes." [S.l. : s.n.], 2000. http://dol.uni-leipzig.de/pub/2000-16.

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Miethig, Rainer. "Untersuchungen zur Hygiene in einem fischverarbeitenden Unternehmen mit besonderer Berücksichtigung des HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) - Konzeptes." Doctoral thesis, Universitätsbibliothek Leipzig, 2004. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-36601.

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Miethig, Rainer Untersuchungen zur Hygiene in einem fischverarbeitenden Unternehmen mit besonderer Berücksichtigung des HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) - Konzeptes Universität Leipzig, Diss., 98 S., 28 Abb., 37 Tab., 229 Lit., Anlagen: 54 Abb., 9 Tab. November 1999 Zusammenfassung Mit der vorliegenden Arbeit sollte an Beispielen der Fischpastenherstellung und der Herstellung von Fischpräserven in Öl in einem Unternehmen der Aufbau eines HACCP-Konzeptes dargestellt, Empfehlungen zu Mindesthaltbarkeitsdaten, zu chemisch-physikalischen sowie mikrobiologischen Grenz- und Richtwe

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18

Mehta, Seema. "Developing a hazard analysis and critical control point (HACCP) based food safety plan for Hope Hospital in Mumbai, India /." Available to subscribers only, 2006. http://proquest.umi.com/pqdweb?did=1280149731&sid=17&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Toure, Ousmane. "Implementation of the hazard analysis critical control point (HACCP) method to improve microbiological food safety in peri-urban Mali." Thesis, London School of Hygiene and Tropical Medicine (University of London), 2009. http://researchonline.lshtm.ac.uk/1343274/.

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Diarrhoeal diseases remain a main cause of preventable death, particularly among children under five years of age in developing countries. In addition, many studies related to infant diarrhoea causation have demonstrated that the level of contamination is higher in weaning foods than in drinking water. Furthermore, many studies addressed food microbiological contamination and its role in diarrhoea causation. But few of them resulted in an intervention. Although the Hazard Analysis, Critical Control Point (HACCP) approach has been developed and widely applied to food promotion in industrialised

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Fortes, Martinha Borghetti. "Sistema análise de perigos e pontos críticos de controle - APPCC, em uma indústria de embutidos de frango e suas implicações para a competitividade." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2002. http://hdl.handle.net/10183/8150.

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As barreiras impostas pelos mercados externos, relacionadas à sanidade dos produtos e o aumento dos surtos de toxicoinfecções em consumidores, devido à ingestão de alimentos industrializados, são os principais fatores que fazem com que empresas e as cadeias agroalimentares como um todo, preocupem-se com a produção de alimentos seguros (security foods). Diante desta necessidade, foi realizado este estudo, que analisou as vantagens e desvantagens da implantação de um sistema de Análise de Perigos e Pontos Críticos de Controle o APPCC em uma indústria de alimentos. O estudo foi desenvolvido em um

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Van, Rooyen R. S. "Improved pellet quality following the implementation of a HACCP system in a commercial animal feed plant." Diss., Pretoria ; [s.n.], 2003. http://upetd.up.ac.za/thesis/available/etd-03092005-103146.

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Vermeulen, Emma Emmerenza. "Implementation of hazard analysis and critical control point (HACCP) system in a food service unit serving immuno-suppressed patient diets / E.E. Vermeulen." Thesis, North-West University, 2006. http://hdl.handle.net/10394/1179.

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Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standard

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Welsh, R. A. "Organisational diversity and HACCP enactment: A study of risk within the Australian food industry." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2009. https://ro.ecu.edu.au/theses/1902.

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This thesis examines the diversity management issues that arise from a risk management foray. It enters the organisational world and explores the social consequences of adopting a measure known as Hazard Analysis Critical Control Point or, to use the colloquial term, HACCP. Academically, it provides new knowledge on the tensions and discourse that mediate the response to the enactment. It links metatheory with the social mechanisms that operate within an organisation. It culminates with a theoretical model for the enactment of a HACCP program within a systems framework. Practically it contribu

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Hájková, Marcela. "Zavedení účinného systému HACCP ve firmě Cutisin s.r.o." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2009. http://www.nusl.cz/ntk/nusl-222204.

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This Master´s thesis is focused on the proposition of system HACCP as appropriate solution incurred complaint. I start from the theoretical bases and from analysis of the current state in the company Cutisin s.r.o. The particular part is included hazard analysis of single step of the process plan, critical control points in production, precautionary measures and corrective action.

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Mariano, Luísa Alexandra Antunes. "Qualidade dos alimentos prontos a servir do distrito de Aveiro." Master's thesis, Universidade de Aveiro, 2011. http://hdl.handle.net/10773/7972.

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Mestrado em Microbiologia<br>Nos últimos anos, observou-se um aumento do consumo de alimentos prontos a comer em estabelecimentos de restauração a nível mundial. Consequentemente, a vigilância microbiológica dos alimentos produzidos nestas unidades tornou-se uma área de grande interesse do ponto de vista da Saúde Publica. O objectivo deste estudo foi avaliar a qualidade microbiológica dos alimentos prontos a comer (alimentos cozinhados, alimentos mistos e saladas) servidos em restaurantes, escolas e lares do Distrito de Aveiro. Esta avaliação foi realizada de acordo com a legislação elaborada

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Усенко, А. А. "ПУБЛІЧНЕ АДМІНІСТРУВАННЯ У СФЕРІ ВПРОВАДЖЕННЯ СИСТЕМИ HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (НАССР)". Thesis, Сучасна університетська правова освіта і наука: Матер. VIIІ Міжн. наук.-практ. конф. (м. Київ, НАУ, 23 лютого 2018 р.). Том 1. Тернопіль: Вектор, 2018. C. 254-256, 2018. http://er.nau.edu.ua/handle/NAU/32743.

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Aragão, Maria Margarida Trigueiros Soares de. "Revisão do plano HACCP de um talho de grande distribuição alimentar." Master's thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2015. http://hdl.handle.net/10400.5/8590.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>O objetivo da revisão do plano HACCP, implementado no talho de uma empresa de grande distribuição alimentar, foi a correta identificação e controlo de perigos inerentes à carne e suas operações, como meio de garantir a segurança dos alimentos. O HACCP, Hazards Analysis and Critical Control Points, é um método sistemático e preventivo de controlo de perigos, aplicado transversalmente em qualquer empresa que opere com géneros alimentícios. A sua implementação norteia-se por sete princípios que permitem a construção do plano HACCP. Este

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Vanbaale, Matthew Joe. "On-farm hazard analysis and critical control points for dairy market cows and diet effects on Escherichia coli O157 in cattle /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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Braga, Mônica Durães. "Análise de perigos e pontos críticos de controle APPCC: estudo de caso no sistema de abastecimento de água da Universidade Federal de Viçosa." Universidade Federal de Viçosa, 2007. http://locus.ufv.br/handle/123456789/5210.

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Made available in DSpace on 2015-03-26T13:47:29Z (GMT). No. of bitstreams: 1 texto completo.pdf: 4069603 bytes, checksum: 86b254d515c67c4a265e4d713e51b915 (MD5) Previous issue date: 2007-01-29<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>The drink water production to human use with adequate standards is very important to the health of consumers. At present, there are many researches in development to value the treatment of water in the world with support of World Health Organization and Health Treasury. On this context, the HACCP system is a important instrument to mai

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Rodrigues, Kelly Lameiro. "Segurança Alimentar em Unidades de Alimentação e Nutrição." Universidade Federal de Pelotas, 2010. http://repositorio.ufpel.edu.br/handle/ri/1316.

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Made available in DSpace on 2014-08-20T13:42:06Z (GMT). No. of bitstreams: 1 Tese_Kelly_ Lameiro_ Rodrigues.pdf: 1753242 bytes, checksum: 6997ec37fd7ae8ae959a4d8a1f50d6bc (MD5) Previous issue date: 2010-07-20<br>In recent years there has been a large increase in the number of foodservice establishments, especially in the area of collective meals. However, this increase does not always come with the concern about the sanitary quality of meals served. The use of quality control tools in foodservice units is of fundamental importance for the production of safe meals from a microbiological

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Silva, Natália Menezes. "Processamento e condições higienicossanitárias de frutos e polpas em comunidades quilombolas." Universidade Federal de Goiás, 2016. http://repositorio.bc.ufg.br/tede/handle/tede/5854.

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Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2016-08-08T12:54:40Z No. of bitstreams: 2 Dissertação - Natália Menezes Silva - 2016.pdf: 5000977 bytes, checksum: e00d87ceb9bd95951496870e4475fc1b (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-08-08T12:56:13Z (GMT) No. of bitstreams: 2 Dissertação - Natália Menezes Silva - 2016.pdf: 5000977 bytes, checksum: e00d87ceb9bd95951496870e4475fc1b (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Made ava

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Mitchell, Suzanne M. "The development of a computer system for hazard analysis and critical control points (HACCP) automation." 1995. http://catalog.hathitrust.org/api/volumes/oclc/33121605.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1995.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaf 74).

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Wei-I, Chen, and 陳維怡. "Quality Assessments of Vegetarian Meat Sauce During Hazard Analysis Critical Control Points (HACCP) Manufacture Processing and Storage in Cold Temperature." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/53263683670248976457.

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碩士<br>國立高雄海洋科技大學<br>水產食品科學研究所<br>104<br>This study was cooperated with the company. We carry out hazard analysis critical control points（HACCP）in the case of vegetarian meat sauce and assessment of cold chain business. The company's vegetarian meat sauce frozen products were mainly sold by cold chain logistics under freezing point, the production costs is high. In this study, we investigated the possibility to reduce the production costs through modulated the cold chain logistics under freezing point to upper freezing. At the first, we introduced the HACCP and GHP system into industrial manage

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FRANTÍK, Martin. "Zajištění kvality v technologii výroby těstovin." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-115358.

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The subject of this diploma thesis is ?Quality assurance in technology of pasta production.? The theoretical part of this diploma thesis is concerned in histori of pasta, characterize raw material for pasta production and production technologies in pastry industry. This work is also including the quality assurance in the food industry, which follow into each individual quality management systems. The greatest attention is paid to the hazard analysis and critical control points (HACCP). The practical part of this diploma thesis deals with the analysis of quality management system and is focused

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Van, Rooyen Johan Anton. "A comprehensive system for managing reproductive failure in small domestic ruminants." Diss., 2012. http://hdl.handle.net/2263/29709.

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The Hazard Analysis and Critical Control Point (HACCP) system was used as a basis for describing a methodology for the management of reproduction in small ruminant flocks. The seven principles of the HACCP system are: <ul> 1. Conduct a hazard analysis 2. Identify critical control points 3. Establish critical limits for each control point 4. Establish monitoring procedure 5. Establish corrective actions 6. Establish a record keeping procedure 7. Establish verification procedures. </ul> The first principle of HACCP requires a description of the production system. The small ruminant reproduction

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Miethig, Rainer. "Untersuchungen zur Hygiene in einem fischverarbeitenden Unternehmen mit besonderer Berücksichtigung des HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) - Konzeptes." Doctoral thesis, 2000. https://ul.qucosa.de/id/qucosa%3A10880.

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Miethig, Rainer Untersuchungen zur Hygiene in einem fischverarbeitenden Unternehmen mit besonderer Berücksichtigung des HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) - Konzeptes Universität Leipzig, Diss., 98 S., 28 Abb., 37 Tab., 229 Lit., Anlagen: 54 Abb., 9 Tab. November 1999 Zusammenfassung Mit der vorliegenden Arbeit sollte an Beispielen der Fischpastenherstellung und der Herstellung von Fischpräserven in Öl in einem Unternehmen der Aufbau eines HACCP-Konzeptes dargestellt, Empfehlungen zu Mindesthaltbarkeitsdaten, zu chemisch-physikalischen sowie mikrobiologischen Grenz- und Richtwe

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Rocha, Maria do Rosário Rodrigues. "Segurança e qualidade alimentar na produção de massas alimentícias." Master's thesis, 2013. http://hdl.handle.net/10400.26/16856.

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RESUMO Este relatório resulta do Estágio Profissionalizante do Mestrado em Engenharia Alimentar da Escola Superior Agrária de Coimbra. Este estágio decorreu na Pasta Premium AG (PPAG), Suíça, entre Março e Setembro de 2013. O trabalho realizado durante o período de estágio foi direccionado para as ferramentas de gestão e controlo da qualidade e da segurança alimentar. Para enquadrar o trabalho realizado, é feita uma caracterização da empresa, dos produtos fabricados e dos processos utilizados. Do ponto de vista da segurança alimentar, é fundamental a implementação de um programa adequado d

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Pan, Shu-ping, and 潘淑萍. "The Effects of Practicing Hazard Analysis Critical Control Point (HACCP) on the Safety and Sanitarian Quality of Aquatic Products and Processing Environment." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/79718058304091281766.

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碩士<br>國立高雄海洋科技大學<br>水產食品科學研究所<br>100<br>Seafood is a good source of protein and consumers request a high standard for the safty. Thus, most countries demand higher and higher standard for seafood, particulary in the developed countries. In those countries, Hazard Analyses Critical Control Point (HACCP) has become a standard procedure to ensure the quality and stafety of seafood. HACCP is a systerm which analyzes the potential risks from raw materials, processing, and distribution. Since HACCP has become a standard for seafood processing. Thus, the objecteive of this study was to understan

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Miethig, Rainer [Verfasser]. "Untersuchungen zur Hygiene in einem fischverarbeitenden Unternehmen mit besonderer Berücksichtigung des Hazard Analysis and Critical Control Point (HACCP)-Konzeptes / eingereicht durch Rainer Miethig." 2000. http://d-nb.info/959621830/34.

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KOCINOVÁ, Marie. "Vliv systému HACCP na kvalitu masných výrobků." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-173935.

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In this thesis, we performed a detailed analysis of the entire HACCP system in the enterprise Libor Novák - production of meat, sausages and specialties. The HACCP system in that enterprise was compared with the available literature and knowledge have been proposed some changes in the system of critical control points in a system of checks. They were designed diagrams of two new production of selected products (smoked meat, cooked production). Both productions were performed new hazard analysis and critical control newly set points and control points. For newly designed control points were est

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SRBOVÁ, Alena. "Spotřebitelská politika v rámci EU a její vliv na podnikatelské subjeky." Doctoral thesis, 2014. http://www.nusl.cz/ntk/nusl-178215.

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Goal of the dissertation work: to identify steps in the implementation proces of the Hazard Analysis Critical and Control Point by micro and small entrepreneurs in the Czech Republic in the bakery and pastryfields. This is based on scientific research results in order to create a suggestion for the introduction of the changes which follow the consumer policy in the European Union do they apply the production of the abovementioned entrepreneurs

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Serineu, Andreia Sofia Henriques. "Implementação do referencial ifs food - versão 6.1 numa indústria alimentar." Master's thesis, 2020. http://hdl.handle.net/10316/92904.

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Dissertação de Mestrado em Segurança Alimentar apresentada à Faculdade de Farmácia<br>Atualmente, a qualidade e segurança alimentar é uma das principais preocupações para qualquer empresa do setor alimentar. Assim sendo, de forma a garantir que os géneros alimentícios não representam qualquer perigo para o consumidor final e que cumprem todos os requisitos, foram criados diversos Sistemas de Gestão e Segurança Alimentar (SGSA). Estes SGSA têm como base a legislação em vigor para os géneros alimentícios, os códigos de boas praticas segundo Codex Alimentarius (CA) e um sistema Hazard Analysis an

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Lee, Shun-Chin, and 李順進. "Establishment of Microbiological Hazard Analysis and Critical Control Points in Lunch-box Plant." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/25515006364570881109.

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Costa, Inês Morais Leite da. "Revisão a um sistema de gestão da segurança alimentar aplicado a uma indústria de alimentos compostos para animais." Master's thesis, 2014. http://hdl.handle.net/1822/35454.

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Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)<br>Acontecimentos, como o surto de encefalopatia espongiforme bovina (também conhecida como a doença das vacas loucas) que decorreu na década de 90, deram lugar de destaque à importância da segurança aos alimentos para animais como primícias da saúde e bem-estar dos seres humanos. A indústria de alimentos compostos para animais, enquanto membro integrante da cadeia alimentar, deve, assim, reunir esforços no sentido de garantir a segurança dos alimentos para os animais e, em

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Tomás, Jéssica Maria da Silva. "Verificação da Implementação do Referencial BRC numa indústria de Bolachas." Master's thesis, 2020. http://hdl.handle.net/10362/112456.

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Com o aumento das expectativas dos consumidores e a evolução das exigências do mercado internacional, as empresas necessitam de se manter proativas na sua abordagem às práticas de segurança alimentar. Consequentemente, a certificação revela-se como uma ferramenta crucial para as empresas que necessitam de posicionar a sua marca no mercado, oferecendo reconhecimento e garantias de que o produto é produzido, embalado e distribuído de forma segura e conforme as exigências definidas na norma. A certificação British Retail Consortium (BRC) na Global Standard Food Safety (GSFS) assume- se com

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Silva, Patrícia Pereira da. "Risk Management of Elemental Impurities in Drug Products." Master's thesis, 2018. http://hdl.handle.net/10451/40068.

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Tese de mestrado, Engenharia Farmacêutica, Universidade de Lisboa, Faculdade de Farmácia, 2018<br>Impurities are unwanted chemicals present in small amounts in pharmaceutical products, that are not active pharmaceutical ingredient (API) or excipients, and can change the toxicological profile of pharmaceutical products and hence quality, safety and efficacy (QSE) (1)(2). “Guideline for Elemental Impurities” (ICH Q3D) suggests the application of the risk management methodology presented in ICH Q9, “Quality Risk Management”, aligned with the goals of Quality by Design (QbD), to understand and co

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Коваленко, Інна Петрівна. "Публічне управління безпечністю харчових продуктів держави: європейський досвід для України". Магістерська робота, 2021. https://dspace.znu.edu.ua/jspui/handle/12345/6141.

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Коваленко І. П. Публічне управління безпечністю харчових продуктів держави: європейський досвід для України : кваліфікаційна робота магістра спеціальності 281 "Публічне управління та адміністрування" / наук. керівник О. О. Широбокова. Запоріжжя : ЗНУ, 2021. 101 с.<br>UA : Мета дослідження: полягає у дослідженні та виявленні перспектив вдосконалення публічного управління безпечністю харчових продуктів у сучасній Україні з врахуванням європейського досвіду. Об’єкт дослідження: сфера безпечності харчових продуктів. Предмет дослідження: перспективи вдосконалення публічного управління безпечні

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