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Journal articles on the topic 'NP EN ISO 22000:2005'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Chen, Hsinjung, Shinlun Liu, Yijyuan Chen, Chinshuh Chen, Huiting Yang, and Yuhshuen Chen. "Food safety management systems based on ISO 22000:2018 methodology of hazard analysis compared to ISO 22000:2005." Accreditation and Quality Assurance 25, no. 1 (2019): 23–37. http://dx.doi.org/10.1007/s00769-019-01409-4.

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2

Elizabeth, Irma Rosiana, Nugraha Edhi Suyatma, Nancy Dewy Yuliana, Raafqi Ranasasmita, and Syahnada Jaya Syaifullah. "Integration of ISO 22000 (2018) and HAS 23000 through Management System Audit: Case Study in Corned Beef Producer." Indonesian Journal of Halal Research 3, no. 2 (2021): 43–55. http://dx.doi.org/10.15575/ijhar.v3i2.13515.

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Integrated Management System (IMS) based audit can assist the internal and external auditor to conduct an audit effectively and efficiently while checking compliance of Food Safety Management System and Halal Assurance System in the food industry. Corned beef is a product categorized as critical both in terms of halal and food safety. Implementing a food safety management system and halal assurance in corned beef industries is a challenge for producers and external auditors from inspection agencies. Based on the requirements equality approach, an Integrated Management System can be developed,

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3

Morales Ruiz, Engel Román. "Experiencia exitosa en la implementación del sistema gestión de la inocuidad alimentaria ISO 22000:2005." Revista Ciencia y Tecnología El Higo 1, no. 2 (2009): 16–18. http://dx.doi.org/10.5377/elhigo.v1i2.8650.

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El ingenio Monte Rosa S.A (MSA), cumpliendo con su futuro visionario de llegar a ser una de las 10 empresas más importantes en el mercado de edulcorantes en el mundo para el año 2030, decidió en el año 2007 certificarse bajo la norma ISO 22000:2005. Esto para asegurar la salud de los consumidores de los productos elaborados por la empresa. La norma ISO 22000 establece los requerimientos que debe cumplir un sistema de gestión de la inocuidad alimentaria (SGIA) en una organización dentro de la cadena alimentaria. El sistema ISO 22000 de MSA está basado en un robusto sistema de gestión de la cali

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4

Soman, Rahul, and Meera Raman. "HACCP system – hazard analysis and assessment, based on ISO 22000:2005 methodology." Food Control 69 (November 2016): 191–95. http://dx.doi.org/10.1016/j.foodcont.2016.05.001.

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5

Awad, Mahmoud, and Attia El-Makhzangy. "APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES." Journal of Productivity and Development 24, no. 1 (2019): 15–35. http://dx.doi.org/10.21608/jpd.2019.41320.

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6

AM, Hettiarachchi, Ranaweera KKDS, and Kuruppuarachchi D. "Food Security Management System: Model for Dripping used for Cooking Purposes." Food Processing & Nutritional Science 1, no. 2 (2020): 113–22. http://dx.doi.org/10.46619/fpns.2020.1-1010.

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In 2009, The World Summit on Food Security introduced four pillars of food security namely; availability, access, utilization, and stability. Food security could be substantially improved by increased investment and policy reforms. The ISO 22000:2005 family of international standards is one of leading food safety security management systems and it specifically addresses food safety management. The purpose of this study is to develop an extended framework of standards opposed to ISO 22000:2005 food safety standards considering one additional pillar in food security, which is food safety, with a

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7

ZULMI, REZA, Jamaran Kaban, and Juliati Tarigan. "INCORPORATION VITAMIN E FROM PFAD IN MATRIX OF MIXED GALAKTOMANAN KOLANG-KALING (Arenga pinnata) AND GUM ACASIA." JURNAL KIMIA MULAWARMAN 15, no. 2 (2018): 87. http://dx.doi.org/10.30872/jkm.v15i2.608.

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Incorporation of vitamin E from palm fatty acid distillate (PFAD) into matrix of mixed gum acacia and galactomannan from Arenga pinnata (kolang-kaling) (GAP) has been studied. Galactomannan extracted from Arenga pinnata was 4.7%. Incorporations were conducted using using 7 gram gum acacia (GA), 1.3 gram vitamin E from PFAD and GAP varied from 0.1 – 0.4 gram in 100 ml total volume. The thickness of the film occurred in the range of 0.600 – 0.780 mm. In the increment of GAP amount the viscosity and stability of film was increased. The best film obtained which most compatible and has viscosity si

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8

Damiani, Silvestro, Maria Cristina Collivignarelli, Alessandro Abba, Sabrina Sorlini, and Barbara Marianna Crotti. "FROM THE APPLICATION OF WATER SAFETY PLAN TO THE ACHIEVEMENT OF THE ISO 22000:2005 STANDARD: A CASE STUDY." Environmental Engineering and Management Journal 17, no. 10 (2018): 2361–72. http://dx.doi.org/10.30638/eemj.2018.234.

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9

Aprilia, Selviana Ernayanti, Samsuri Samsuri, and Titiek Tjahja Andari. "PENGARUH PENERAPAN SISTEM MANAJEMEN KEAMANAN PANGAN ISO 22000:2005 TERHADAP KUALITAS PRODUK PANGAN PADA DEPARTEMEN PRODUKSI NOODLE PT. JAKARANA TAMA FOOD INDUSTRY (FACTORY) BOGOR." JURNAL VISIONIDA 3, no. 2 (2017): 14. http://dx.doi.org/10.30997/jvs.v3i2.972.

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The purpose of the research is to determine the effect of application food safety management system ISO 22000:2005 to food quality in noodle production departement PT. Jakarana Tama Food Industry (Factory) Bogor. Questioner distributed 100 respondents. Analysis method used is descriptive analysis and verification. The questioner validity and reliability testing and test the classic assumption. Likert scale is used prior to testing with multiple regressions. In order to know the effect of four free variable that is used for dependent variable. Based on the result all indicators expressed validi

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10

Politis, Yannis, Fragoulis D. Krokos, and Ioannis Papadakis. "Categorization of control measures in food safety management systems." British Food Journal 119, no. 12 (2017): 2653–83. http://dx.doi.org/10.1108/bfj-01-2017-0018.

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Purpose All food safety management standards require effective control measures of food safety hazards in order to ensure that food is safe at the time of human consumption. Furthermore, ISO 22000:2005 requires a logical approach to be carried out for the selection and categorization of the control measures according to the level of effect on identified food safety hazards. The purpose of this paper is to describe the COntrol MEasures CATegorization (COMECAT) method for the categorization of control measures in food safety management systems (FSMS) in order to assist organizations to prioritiz

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11

Zorpas, Antonis A., Constantina Tzia, Irene Voukali, and Athina Panayiotou. "Quality and Safety Assurance According to ISO 22000: 2005 in a Meat Delicatessen Industry of Cyprus~!2010-02-26~!2010-04-30~!2010-06-22~!" Open Food Science Journal 4, no. 1 (2010): 30–42. http://dx.doi.org/10.2174/1874256401004010030.

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12

Bumona Zayukua, Espérance, Joachim di M’balu Umba, Charles Nzau Kusika, Thaddée Ndyanabo Masimango, and Jean Grâce Ndongala Lufimpadio. "Contribution à l’analyse microbiologique des poulets, des chinchards (Trachurus trachurus) et des poissons salés vendus à Kinshasa en vue de la sensibilisation à la méthode ISO- 22000 :2005 HACCP." Journal of Animal & Plant Sciences 42.2 (November 29, 2019): 7256–68. http://dx.doi.org/10.35759/janmplsci.v42-2.7.

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La qualité des denrées alimentaires est devenue une préoccupation majeure pour les consommateurs des nombreux pays. En effet, ces dernières décennies, le monde a connu des cas d’encéphalopathie spongiforme bovine (ESB) au Royaume-Uni et d’autres problèmes alimentaires plus communs associés à la Salmonella, à l’Escherichia Coli enterohaemorrhagique, de tremblante du mouton, du poulet à la dioxine, de Listériose . Cette situation a amené les consommateurs avertis à exiger que les aliments qui leurs sont vendus, soient sans danger. Les surgelés comptent parmi les aliments les plus consommés dans

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13

Pinto, Manuel Maria. "Evaluating uncertainty in sensory analysis. A case study of the panel of tasters of the Dão Regional Wine Commission." Ciência e Técnica Vitivinícola 36, no. 1 (2021): 22–31. http://dx.doi.org/10.1051/ctv/ctv2021360122.

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Metrological reliability in the sensory evaluation of products is of fundamental importance in ensuring the comparability of results. The issue of uncertainties regarding measured data in such contexts has led to new scientific approaches in the field of sensory analysis, which have become fundamental to studies that seek to compare results of sensory measurement and analysis, including studies regarding wine. The new normative framework, ISO/IEC 17025:2017, which replaces the previous version ISO/IEC 17025, published in 2005, draws attention to the concept of measurement uncertainty, stating

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14

Usenko, A. A. "INTRODUCTION OF THE HACCP SYSTEM IN UKRAINE IN THE CONTEXT OF THE INTERNATIONAL STANDARD ISO 22000:2005 AND THE ALIMENTARIUS CODE: COMPARISON IN ADMINISTRATIVE AND LEGAL ASPECT." Comparative-analytical law 5 (2019): 309–13. http://dx.doi.org/10.32782/2524-0390/2019.5.79.

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15

Allata, S., A. Valero, and L. Benhadja. "Implementation of traceability and food safety systems (HACCP) under the ISO 22000:2005 standard in North Africa: The case study of an ice cream company in Algeria." Food Control 79 (September 2017): 239–53. http://dx.doi.org/10.1016/j.foodcont.2017.04.002.

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16

Afiq, Mohammad Khoiruzi, and Helmina Ardyanfitri. "Analisis Kinerja Manajemen PT Sariguna Primatirta Tbk. Menggunakan Metode Balanced Scorecard Periode 2018-2020." Jurnal Manajemen dan Inovasi (MANOVA) 4, no. 2 (2021): 37–50. http://dx.doi.org/10.15642/manova.v4i2.535.

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The high demand for quality drinking water in Indonesia, at least Indonesia needs 570.40 million liters every day. PT Sariguna Primatirta Tbk is a drinking water producer with the first producer in Indonesia to receive a food safety management ISO 22000: 2005 certificate and has a Top Brand Index 2021 achievement of 39.7% with the first rank in the Oxygenated Bottled Drinking Water category. Management performance appraisal is important not only for internal, but also for the government, investors and the general public. This assessment can be used as a tool used to assess the level of efficie

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17

Shuvo, Suvasish Das, Md Shahariea Karim Josy, Rashida Parvin, Md Ashrafuzzaman Zahid, Dipak Kumar Paul, and Md Toufiq Elahi. "Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh." Nutrition & Food Science 49, no. 6 (2019): 1180–94. http://dx.doi.org/10.1108/nfs-03-2019-0074.

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Purpose The purpose of this study is to develop a hazard analysis and critical control point (HACCP)-based approach to control risk factors associated with biscuit manufacturing plant. Design/methodology/approach Methodology was developed to achieve and implement the food safety and quality requirements. Procedure for hazard analysis and risk assessment was based on ISO 22000:2005 and codex standard. The HACCP Plan was summarized in comprehensive figures and tables. Biological, chemical and physical hazards that could exist in every step of biscuits production were identified. Moreover, the cr

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18

Dashkovskyy, O., та V. Salata. "АНАЛІЗ РИЗИКІВ ТА КРИТИЧНИХ КОНТРОЛЬНИХ ТОЧОК (НААСР), ПРИ ВИРОБНИЦТВІ М’ЯСНИХ КОВБАС НА ПП «CТРИЙСЬКІ ДЕЛІКАТЕСИ»". Scientific Messenger of LNU of Veterinary Medicine and Biotechnology 18, № 3(70) (2016): 83–88. http://dx.doi.org/10.15421/nvlvet7019.

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Meats include the main type of meat products. Great value and distribution of sausages due to their high nutritional valuation, calorie consumption opportunity without culinary processing a significant shelf life and the ability to transport over long distances. During the production of raw sausages remove parts that have low nutritional value (bones, connective tissue), and add substance to nutritionally valuable (dairy products, blood products, etc.) And have a good aroma and flavor properties (spices, etc.). Almost every food product that includes technology production element assembly reci

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19

Koziy, A. "Improvement of the technology of production of table grainy sterlet (Acipenser ruthenus (Linnaeus, 1758)) caviar." Ribogospodarsʹka nauka Ukraïni., no. 1(55) (March 31, 2021): 39–55. http://dx.doi.org/10.15407/fsu2021.01.039.

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Purpose. Tosubstantiate scientifically and improve the technology of producing table caviar from ovulated sterlet eggs, which ensures the preservation of natural biologically active compounds and the stability of quality parameters. To investigate table caviar for microbiological, toxicological and toxico-biological safety. To determine the prospect of using the data in the practice of caviar sturgeon breeding. Methodology. Primary materials were obtained in the conditions of «Oasis Bisan» JSC. The results obtained were processed by organoleptic, biochemical, microbiological, toxicological, to

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20

"Food Safety Management in Ukraine in the Context of the International Standard ISO 22000:2005." International Journal of Recent Technology and Engineering 8, no. 2S9 (2019): 187–90. http://dx.doi.org/10.35940/ijrte.b1041.0982s919.

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The article examines the features of the Hazard Analysis and Critical Control Points (HACCP) system as a factor in food safety. The principles of HACCP, formulated in the ISO 22000: 2005 standard, in the Alimentations Commission Codex are compared, as well as in accordance with the Ukrainian regulatory document "Requirements for the development of food safety standards", approved by the Order of the Ministry of Health of Ukraine on October 1, 2012 No. 590. The comparison is carried out in order to establish the compliance of the Ukrainian HACCP system with the international rules, in particula

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21

Maharjan, Samita, Binod Rayamajhee, Vijay Singh Chhetri, Samendra P. Sherchan, Om Prakash Panta, and Tika Bahadur Karki. "Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley." International Journal of Food Contamination 6, no. 1 (2019). http://dx.doi.org/10.1186/s40550-019-0078-5.

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AbstractPoultry meat can be contaminated by different types of microorganisms during processing in processing plant. The microbiological quality of chicken carcasses and along with processing steps and environmental condition was analyzed in this study in an ISO 22000:2005 certified poultry processing plant of Kathmandu. Standard plate count method was applied for the enumeration and detection of total mesophilic bacteria, total coliform, total faecal coliform, Staphylococcus load along with selected pathogens like Salmonella spp., S. aureus, Escherichia coli, Clostridium perfringens, and List

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22

Lokunarangodage, C. V. K. "Effectiveness of 5S Application in Tea Industry and Synchronization of 5S into ISO 22000:2005." Journal of Tea Science Research, 2015. http://dx.doi.org/10.5376/jtsr.2015.05.0006.

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23

Behrouzinia, Maryam, and Amir Fallah. "Generic Plan of Implementation of ISO 22000:2005 in Canned Tuna and Assessment of FSMS Implementation on Control of Histamine." Journal of Food Processing & Technology 09, no. 04 (2018). http://dx.doi.org/10.4172/2157-7110.1000727.

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24

Andrade Albán, María José, Cristina Valeria Calderón Vallejo, María de los Ángeles Rodríguez Cevallos, Juan Carlos Naranjo Herrera, Armando Vinicio Paredes Peralta, and Fredy Patricio Erazo Rodríguez. "Diseño de un Sistema de Gestión de Inocuidad Alimentaria Bajo la Norma ISO 22000:2005 para Una Planta Procesadora de Quinua." European Scientific Journal ESJ 15, no. 21 (2019). http://dx.doi.org/10.19044/esj.2019.v15n21p317.

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25

Ferreira da Luz, Ana Carla, and Luciana Bazante De Oliveira. "A Implantação das Regras de Segurança de Alimentos como Fator de Melhoria para a Indústria de Ração Animal." Revista de Engenharia e Pesquisa Aplicada 4, no. 1 (2019). http://dx.doi.org/10.25286/repa.v4i1.978.

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O termo segurança de alimentos visa garantir produtos saudáveis, que não causem danos à saúde do consumidor, uma vez que devem ser isentos de perigos. Devido ao crescimento da industrialização e a maior exigência dos consumidores, cresceu a preocupação das empresas com a gestão da qualidade, senso criadas normas com foco em segurança de alimentos, como a NBR ISO 22000:2005. Tal norma tem como um dos pilares o plano APPCC (Análise de Perigos e Pontos Críticos de Controle), que apoia a organização a prevenir a ocorrência dos indesejados perigos. A indústria de alimentação animal também está inse

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