loading
  • Trang chủ
  • Sách, tuyển tập
  • Application of hazard analysis and critical control point system in the dairy industry / Kassem, M.;Salem, E.;Ahwal, A.M.;Saddik, M.;Gomaa, N.F.
Sách, tuyển tập

Application of hazard analysis and critical control point system in the dairy industry / Kassem, M.;Salem, E.;Ahwal, A.M.;Saddik, M.;Gomaa, N.F.

Tác giả : Kassem, M.;Salem, E.;Ahwal, A.M.;Saddik, M.;Gomaa, N.F.

Năm xuất bản : 2002

Chủ đề : 1. Algorithms. 2. Colony Count, Microbial. 3. Dairy Products. 4. Food Contamination. 5. Program Evaluation. 6. Proportional Hazards Models. 7. Quality Control. 8. Risk Assessment.

Chia sẻ

Thông tin chi tiết

Tóm tắt :

114-128 This study aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company
Chia sẻ


Hiển thị MARC

 Thông tin dữ liệu nguồn

 Thư viện  Ký hiệu xếp giá  Dữ liệu nguồn
Tổ chức y tế thế giới
https://iris.who.int/handle/10665/119144

 

 Tài liệu cùng tác giả

placeholder+image

Sách, tuyển tập

Safety of patient meals in 2 hospitals in Alexandria, Egypt before and after training of food handlers / El Derea, H.;Salem, E.;Fawzi, M.;Abdel Azeem, M.

Tác giả : El Derea, H.;Salem, E.;Fawzi, M.;Abdel Azeem, M.

Năm xuất bản : 2008