IMPLEMENTING THE HACCP SYSTEM IN STRUCTURELESS MEAT PRODUCTS
This paperwork presents a HACCP system implementation in a structureless meat products manufacturing factory study. The steps that were followed in order to provide the consumer with safe preparations are emphasized, from the hazard analysis to establishing Critical Control Points (CCP) and critical...
Main Authors: | CAMELIA CIOBAN, ANDA MILIN, T. TRASCA |
---|---|
Format: | Article |
Language: | English |
Published: |
Agroprint Timisoara
2008-10-01
|
Series: | Scientific Papers Animal Science and Biotechnologies |
Subjects: | |
Online Access: | http://spasb.ro/index.php/spasb/article/view/1331 |
Similar Items
-
Solutions of the HACCP issues in live kvass production
by: Kh. R. Siyukhov, et al.
Published: (2020-12-01) -
Exit of Meat Slaughter Plants during Implementation of the PR/HACCP Regulations
by: Mary K. Muth, et al.
Published: (2002-07-01) -
Optimization of the HACCP safety control system for collagen hydrolysate production by implementing the FMEA model
by: Assemay Kazhymurat, et al.
Published: (2021-04-01) -
Implantação do HACCP na indústria de alimentos Implementation of the HACCP in the food industry
by: Veruschka Franca de Figueiredo, et al.
Published: (2001-04-01) -
Potential biological hazard of importance for HACCP plans in fresh fish processing
by: Baltić Milan Ž., et al.
Published: (2009-01-01)