Haccp Hazard Analysis Critical Control Points
Mostrando 1-12 de 18 artigos, teses e dissertações.
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1. Good Manufacturing Practices, Hazard Analysis and Critical Control Point plan proposal for distilleries of cachaça
ABSTRACT: Cachaça poses many quality (appearance, taste, consumer acceptability) and safety hazards (chemical, metal, and microbiological contaminations during the process). In this work, an effort is made for the quality and safety analysis of cachaça, by describing and outlining the potential hazards in every step of the process. This study revealed that
Sci. agric. (Piracicaba, Braz.). Publicado em: 2018-09
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2. Critical control points and food pathogen presence in dairy plants from Turkey
Abtract In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of bacteria from Listeria and Salmonella genera were determined in the samples collected during separate 5-month-long periods from 15 separate points at five different dairy plants operating in different re
Food Sci. Technol. Publicado em: 30/07/2018
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3. Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance
ABSTRACT Fruit pulp is the most basic food product obtained from fresh fruit processing. Fruit pulps can be cold stored for long periods of time, but they also can be used to fabricate juices, ice creams, sweets, jellies and yogurts. The exploitation of tropical fruits has leveraged the entire Brazilian fruit pulp sector due mainly to the high acceptance of
Braz. arch. biol. technol.. Publicado em: 11/05/2017
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4. A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper
Abstract Hazard analysis and critical control points (HACCP) is a process control system describes the potential hazards during food production flow chart. In contrast to the conventional way of ensuring product safety by end-product testing, HACCP establishes control systems, focuses mainly on preventive measures. Quality of red dried chili pepper (RDCP) sh
Food Sci. Technol. Publicado em: 13/03/2017
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5. Desenvolvimento de um método de PCR específico para detecção de Aspergillus Flavus aflatoxigênico em grãos brasileiros
In general, foods are extremely susceptible to contamination by mycotoxin-producing fungi that affect human and animal health, with major losses common in agricultural production in Brazil. Aflatoxins are considered the most important group of mycotoxins, because of their high toxicity, hepatic-cancer-inducing properties, and common occurrence in various gra
Publicado em: 2009
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6. Identificação de riscos e perigos no processo de torra e moagem de café visando a obtenção de produtos seguros e de qualidade
Brazil is the leading world producer of coffee. Meanwhile have your product devalued, compared to some competitors, due to the demanding consumer market, concerned with criteria that can evaluate not only the overall quality of roasted coffee and roasted and ground as well as aspects related to health, hygiene, the existence of fraud and sensory quality of t
Publicado em: 2008
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7. Diretrizes para implantação de sistemas de reúso de água em condomínios residenciais baseadas no método APPCC - análise de perigos e pontos críticos de controle: estudo de caso Residencial Valville I. / Guidelines for water reuse system in residential condominiums based on HACCP method: Valville I case study.
Water is about to become a scarce resource, due to the population growth that increases the demand or even because of the offer reduction, especially due to water springs´ pollution. One of the alternatives to face this problem is the Water Reuse technique, an important instrument to water management and owner of high technologies to its properly utilizatio
Publicado em: 2008
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8. Detecção simultânea de Salmonella spp. e Salmonella enteritidis em carcaças de frango por reação em cadeia da polimerase
An increase in human salmonellosis caused by serovar Enteritidis related to consumption of poultry products was observed worldwide in the last years. Safety measures have been adopted to control this serovar. The implementation of Hazard Analysis and Critical Control Points (HACCP) System was not able to eliminate the problem although it has considerably red
Publicado em: 2008
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9. Aplicação dos princípios do sistema de análise de perigos e pontos críticos de controle para avaliação da segurança do café no processamento pós-colheita / Application of principles of system Hazard Analysis Critical Control Points for the evaluation of the security of coffee in the post-harvest
Este trabalho foi desenvolvido com o objetivo de se avaliar a segurança do café verde, comercializado no mercado externo e interno, em relação à produção de ocratoxina A (OTA) por meio da aplicação dos princípios do sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC) da colheita ao beneficiamento dos cafés cereja, cereja descasca
Publicado em: 2008
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10. Relação custo-benefício da implantação do sistema de análise de perigos e pontos críticos de controle (APPCC) em laticínio do Estado de São Paulo / Cost-benefits relationship for implementation of the Hazard Analysis and Critical Control Points (HACCP) system in a dairy plant in the State of São Paulo
The aim of this study was to evaluate the relationship between cost and benefits of Hazard Analysis Critical Control Points (HACCP) system implemented in the yogurt production line in a dairy processing plant in São Carlos, São Paulo State from August 2006 to August 2007. The total costs for the elaboration and implementation of HACCP, along with the micro
Publicado em: 2007
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11. Análise de perigos e pontos críticos de controle APPCC: estudo de caso no sistema de abastecimento de água da Universidade Federal de Viçosa / Hazard Analysis and Critical Control Points HACCP: study of the case in treatment plan of water at Universidade Federal de Viçosa
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 maintain the quality in wa
Publicado em: 2007
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12. Avaliação de perigos microbiologicos no preparo de formulas infantis em lactario hospitalar. / Evaluation of microbiological hazards in the preparation of infant formulas in a hospital lactary.
Every day foodborne diseases put a lot of people s lives at risk, this being more severe in people with weakened health conditions, such as hospitalized children. For this target population, one of the main sources of foodborne diseases is the food prepared in the hospital lactaries. Thus the importance of a quality control preventive system that guarantees
Publicado em: 2007