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Food supplier qualification by an Italian Large-scale-Distributor: Auditing system and non-conformances

P Losito, P Visciano, M Genualdo… - Food Control, 2011 - Elsevier
... necessary for the effective application of the HACCP system. These include, among others, the
application of food hygiene at production level; building and equipment design and maintenance;
water quality; cleaning and sanitizing programmes; pest control; personnel hygiene ...
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The China melamine milk scandal and its implications for food safety regulation

X Pei, A Tandon, A Alldrick, L Giorgi, W Huang… - Food Policy, 2011 - Elsevier
... This requires the application of the HACCP system by food operators (Article 5) and recommends ...
justified with reference to the specific hazards to human health represented by food of animal ...
specific requirements are spelt out in Annex IV and include criteria for control of milk ...
All 5 versions

Critical control points for avian influenza A H5N1 in live bird markets in low resource settings

G Samaan, A Gultom, R Indriani, K Lokuge… - Preventive Veterinary …, 2011 - Elsevier
... as per the Codex decision tree for CCP determination (Codex Committee on Food Hygiene, 1997 ...
then the process should be modified at one or more steps to include a control measure that ... than
daily (n = 29, 24.4%) and 7 (5.9%) LBMs had no solid waste management system. ...
All 2 versions

Food Hygiene In Aseptic Processing And Packaging System: A Survey In The Italian Food Industry

G Betta, D Barbanti… - Trends in Food Science & Technology, 2011 - Elsevier
... a specifically developed check-list; the case of Aseptic Processing and Packaging Systems was
covered. ... aseptic, survey 1. Introduction1 The European Regulation EC/852/2004 defines Food
Hygiene as the mea-2 sures and conditions necessary to control hazards and to ...

Implementation of HACCP to control the influence of milking equipment and cooling tank on the milk quality

MJ Vilar, JL Rodríguez-Otero, ML Sanjuán… - Trends in Food Science …, 2011 - Elsevier
... 477 (http://www.fao.org/docrep/004/t0218e/T0218E00.htm#TOC) 478 479 FAO. (1998).
Food Quality and safety Systems-A Training manual on food hygiene and 480 the
hazard analysis and critical control point (HACCP) system. ...

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