Line monitoring, HACCP and food safety☆
作者： M. van Schothorst , S. Jongeneel
DOI: 10.1016/0956-7135(94)90095-7
关键词:
摘要: Abstract HACCP is the system adopted by regulators and food business operators to assure that products are safe when eaten. Process control monitoring operations with physicochemical methods observation more reliable than end-product testing. The availability of results authorities promotes increased trust mutual understanding, facilitates international trade.
elsevier.com
sci-hub.se 参考文章(7)
A.C. Baird-Parker, HACCP and food control Food Control. ,vol. 1, pp. 131- 133 ,(1990) , 10.1016/0956-7135(90)90002-T
M. van Schothorst, S. Jongeneel, HACCP, product liability and due diligence Food Control. ,vol. 3, pp. 122- 124 ,(1992) , 10.1016/0956-7135(92)90096-S
M. van Schothorst, Hazard analysis in hygienic engineering Food Control. ,vol. 1, pp. 133- 136 ,(1990) , 10.1016/0956-7135(90)90003-U
M. van Schothorst, Food manufacture and processing for safety: the challenge ahead Food Control. ,vol. 2, pp. 220- 223 ,(1991) , 10.1016/0956-7135(91)90190-8
T Mayes, DC Kilsby, The use of HAZOP hazard analysis to identify critical control points for the microbiological safety of food Food Quality and Preference. ,vol. 1, pp. 53- 57 ,(1989) , 10.1016/S0950-3293(89)80002-3
G.W. Gould, Micro-organisms in foods 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality Food Control. ,vol. 1, pp. 246- 247 ,(1990) , 10.1016/0956-7135(90)90080-V
William Horwitz, Microorganisms in Foods. 2. Sampling for Microbiological Analysis: Principles and Specific Applications Journal of AOAC International. ,vol. 58, pp. 1308- 1308 ,(1975) , 10.1093/JAOAC/58.6.1308A