An example of HACCP [Hazard Analysis Critical Control Point] application in an existing pasteurized milk plant, following the Codex Alimentarius model
1995
Dijkers, J.H. | Pennings, P.P.L. (Campina Melkunie, Woerden (Netherlands)) | Huurnink, T. | Berg, M.G. van den
The Hazard Analysis Critical Control Point (HACCP) system is a set of relatively simple rules for a thorough step-by-step analysis of a particular existing or designed processing system for a certain product group. It focuses specifically on a particular operation. The HACCP system described here is concerned with the manufacture of pasteurized package milk and is focused on health hazard only. Microbiological, chemical and physical hazards are identified.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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