標(biāo)題: Titlebook: HACCP; Principles and Appli Merle D. Pierson,Donald A. Corlett Book 1992 Springer Science+Business Media New York 1992 HACCP.food.food indu [打印本頁(yè)] 作者: 乳缽 時(shí)間: 2025-3-21 18:44
書(shū)目名稱HACCP影響因子(影響力)
書(shū)目名稱HACCP影響因子(影響力)學(xué)科排名
書(shū)目名稱HACCP網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱HACCP網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱HACCP被引頻次
書(shū)目名稱HACCP被引頻次學(xué)科排名
書(shū)目名稱HACCP年度引用
書(shū)目名稱HACCP年度引用學(xué)科排名
書(shū)目名稱HACCP讀者反饋
書(shū)目名稱HACCP讀者反饋學(xué)科排名
作者: acquisition 時(shí)間: 2025-3-21 21:05
a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec- ommended by the NACMCF have been wide978-1-4684-8820-3978-1-4684-8818-0作者: Stagger 時(shí)間: 2025-3-22 04:18
Putting the Pieces Together: Developing an Action Plan for Implementing HACCP,al methods that organizations use for establishing new procedures and processes. One must not overlook the fact that people establish new systems and that organizational skills are a most important element of this type of endeavor. The following parts of this chapter discuss organizational elements of implementing HACCP.作者: SPASM 時(shí)間: 2025-3-22 07:48 作者: defile 時(shí)間: 2025-3-22 11:30
Overview of Biological, Chemical, and Physical Hazards,logical, chemical, or physical property that may cause an unacceptable consumer health risk. Thus, by definition one must be concerned with three classes of hazards; biological, chemical, and physical.作者: 健忘癥 時(shí)間: 2025-3-22 16:00
Book 1992ard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Anal作者: 松緊帶 時(shí)間: 2025-3-22 18:21
https://doi.org/10.1007/978-3-322-99336-6for microbiological criteria in foods. The recommendation that resulted was to apply HACCP as an optimal system for preventing food safety problems. Specifically, the NAS report (NAS 1985) stated that HACCP “. . . .”作者: 油氈 時(shí)間: 2025-3-22 23:25
Technisch-Chemisches Jahrbuch 1883–1884to production; pilot plant scale studies can provide insight on how a product or process will perform, but do not mirror precisely what happens during a full-scale operation; and plans formulated around the conference table require alteration when put into practice. The same is true when a HACCP program is developed and implemented.作者: 清洗 時(shí)間: 2025-3-23 02:35
HACCP System in Regulatory Inspection Programs: Case Studies of the USDA, USDC, and DOD,for microbiological criteria in foods. The recommendation that resulted was to apply HACCP as an optimal system for preventing food safety problems. Specifically, the NAS report (NAS 1985) stated that HACCP “. . . .”作者: Texture 時(shí)間: 2025-3-23 08:36 作者: 潔凈 時(shí)間: 2025-3-23 11:49
https://doi.org/10.1007/978-3-319-27607-6ely monitored. There will then be no assurance that the product being released meets all the safety requirements; a potential hazard may be delivered to consumers. Nonsafety related monitoring procedures should instead be part of a standard quality assurance program.作者: 拒絕 時(shí)間: 2025-3-23 16:34 作者: perpetual 時(shí)間: 2025-3-23 20:29
stry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the H作者: Rheumatologist 時(shí)間: 2025-3-23 22:16
Technisch unterstützte Pflege von morgenal methods that organizations use for establishing new procedures and processes. One must not overlook the fact that people establish new systems and that organizational skills are a most important element of this type of endeavor. The following parts of this chapter discuss organizational elements of implementing HACCP.作者: CAMEO 時(shí)間: 2025-3-24 03:43 作者: DUST 時(shí)間: 2025-3-24 10:09 作者: Alopecia-Areata 時(shí)間: 2025-3-24 11:40 作者: 責(zé)怪 時(shí)間: 2025-3-24 14:57 作者: 責(zé)問(wèn) 時(shí)間: 2025-3-24 21:42 作者: 雕鏤 時(shí)間: 2025-3-25 01:53 作者: 建筑師 時(shí)間: 2025-3-25 06:19 作者: 情感 時(shí)間: 2025-3-25 11:14 作者: CT-angiography 時(shí)間: 2025-3-25 13:36 作者: 有幫助 時(shí)間: 2025-3-25 15:57 作者: 玉米棒子 時(shí)間: 2025-3-25 21:55 作者: 藐視 時(shí)間: 2025-3-26 02:47 作者: Parley 時(shí)間: 2025-3-26 07:59
Overview of Biological, Chemical, and Physical Hazards,t of risks associated with all aspects of food production from growing to consumption. However, before one can assess the risks, a working knowledge of potential hazards must be obtained. A hazard is defined by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) as any bio作者: Mosaic 時(shí)間: 2025-3-26 09:44
Establishing Critical Limits for Critical Control Points, be used to control those points in a food manufacturing process where lack of control will likely result in the development of a potential safety hazard. They should not be used to control nonhazardous situations. Too many control points to monitor, by inclusion of nonhazardous points, will dilute 作者: 高貴領(lǐng)導(dǎo) 時(shí)間: 2025-3-26 16:06
Corrective Action Procedures for Deviations from the Critical Control Point Critical Limits, appear before implementing HACCP. Select the variation which best suits your company and begin to gain experience with the concept. The HACCP Plan should be incorporated into your operating instructions so it is a working document. The HACCP Plan should not be a separate book which is placed on a s作者: Biomarker 時(shí)間: 2025-3-26 17:22
Verification of the HACCP Program, HACCP plan is followed as outlined. The HACCP program is designed to concentrate on food safety elements and prevent food safety problems from reaching the consumer. The verification step provides assurance the HACCP program is achieving the established objective of food safety.作者: 從容 時(shí)間: 2025-3-27 00:59
Control Points and Critical Control Points,at the consumer receives a safe food product with consistently good quality. The integration of control points with HACCP to maintain the safety and quality of foods has been described by Sperber (1991).作者: Blood-Vessels 時(shí)間: 2025-3-27 03:03 作者: exclamation 時(shí)間: 2025-3-27 05:37 作者: Inflamed 時(shí)間: 2025-3-27 12:34
Practical Application of HACCP,CP program can not be accomplished overnight. Depending upon the degree of sophistication inherent in a company’s operations, it may take anywhere from six months to two-three years. Getting started with HACCP may be the most difficult part of the program, followed closely by putting a plan into pra作者: Charlatan 時(shí)間: 2025-3-27 14:33
https://doi.org/10.1007/978-1-4684-8818-0HACCP; food; food industry; food safety; quality control作者: 有效 時(shí)間: 2025-3-27 21:25
978-1-4684-8820-3Springer Science+Business Media New York 1992作者: 不能平靜 時(shí)間: 2025-3-27 22:31
Biosafety and Decontamination Procedures, projects in food production and research for the space program. The basics were developed by the Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Agency (NASA), the Natick Laboratories of the U.S. Army, and the U.S. Air Force Space Laboratory Project Group.作者: 攤位 時(shí)間: 2025-3-28 02:08 作者: 學(xué)術(shù)討論會(huì) 時(shí)間: 2025-3-28 09:36
Techniques of Staircase Construction appear before implementing HACCP. Select the variation which best suits your company and begin to gain experience with the concept. The HACCP Plan should be incorporated into your operating instructions so it is a working document. The HACCP Plan should not be a separate book which is placed on a shelf and then forgotten until needed.作者: FRONT 時(shí)間: 2025-3-28 13:52
Résultats d’analyse des antivirus HACCP plan is followed as outlined. The HACCP program is designed to concentrate on food safety elements and prevent food safety problems from reaching the consumer. The verification step provides assurance the HACCP program is achieving the established objective of food safety.作者: GILD 時(shí)間: 2025-3-28 16:01
https://doi.org/10.1007/978-3-030-69314-5at the consumer receives a safe food product with consistently good quality. The integration of control points with HACCP to maintain the safety and quality of foods has been described by Sperber (1991).作者: 有法律效應(yīng) 時(shí)間: 2025-3-28 22:45
Introduction to HACCP, projects in food production and research for the space program. The basics were developed by the Pillsbury Company with the cooperation and participation of The National Aeronautics and Space Agency (NASA), the Natick Laboratories of the U.S. Army, and the U.S. Air Force Space Laboratory Project Group.作者: adipose-tissue 時(shí)間: 2025-3-29 02:19 作者: 表否定 時(shí)間: 2025-3-29 05:07
Corrective Action Procedures for Deviations from the Critical Control Point Critical Limits, appear before implementing HACCP. Select the variation which best suits your company and begin to gain experience with the concept. The HACCP Plan should be incorporated into your operating instructions so it is a working document. The HACCP Plan should not be a separate book which is placed on a shelf and then forgotten until needed.作者: 嘮叨 時(shí)間: 2025-3-29 10:50 作者: 藝術(shù) 時(shí)間: 2025-3-29 15:04 作者: 果核 時(shí)間: 2025-3-29 17:18 作者: Reclaim 時(shí)間: 2025-3-29 22:46
