Hazards And Critical Control Points Analysis
Mostrando 1-12 de 14 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. 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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3. 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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4. Identification of critical points of thermal environment in broiler production
This paper describes an exploratory study carried out to determine critical control points and possible risks in hatcheries and broiler farms. The study was based in the identification of the potential hazards existing in broiler production, from the hatchery to the broiler farm, identifying critical control points and defining critical limits. The following
Revista Brasileira de Ciência Avícola. Publicado em: 2010-03
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5. 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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6. 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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7. 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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8. 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
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9. Quality improvement and certification status analysis for Ubá mango fresh fruit and pulp production in Zona da Mata Mineira region / Melhoria da qualidade e análise de conjuntura de certificação da manga e polpa de manga Ubá na Zona da Mata Mineira
The consuming market, be it wholesale, retailer or even the industry, are demanding fruits of high quality standard, with requirements on food safety, better working conditions and production with minimization of environmental damaging. One of the alternatives choosed in Brazil to meet this demand is being the adoption of quality tools such as: Good Agricult
Publicado em: 2006
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10. Sistema de anÃlise de perigos e pontos crÃticos de controle na indÃstria de erva-mate: uma visÃo da nova economia institucional / System of hazards and critical control points analysis in the industry of mate: a vision of the new institucional economy
The study evaluates the microbiological physical and chemical hazards existing in the process of mate for chimarrÃo determining prevention writs to the hazard defining the critical limits the necessary stages of monitoring and the needed registers for the control of the process as the measures of verification of the Critical Points of Control and HACCP Plan
Publicado em: 2005
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11. A garantia da segurança dos alimentos pereciveis no setor supermercadista
The following work brings the analysis of guarantee of perishable food safety handled in the supermarket field, being a supermarket in the countryside of Sao Paulo state the object of this study. The researching method used was the exploratory (study of the case) one, beginning ITom the preparation of flow charts of prepared or reprocessed food in the differ
Publicado em: 2003
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12. Utilization of the hazard analysis and critical control points (HACCP) system in dairy farms / Aplicação do sistema de análise de perigos e pontos críticos de controle (APPCC) em propriedades leiteiras
The Hazard Analysis Critical Control Point (HACCP) has, as the main objective the prevention of humans health risks, as to avoid changes in the food due to use of the application of control practices in the steps of production, where the possibility of hazards or critical situations is bigger. The system is used in all steps of the production, since the ra
Publicado em: 2003