130 related articles for article (PubMed ID: 11817141)
21. Controlling organic chemical hazards in food manufacturing: a hazard analysis critical control points (HACCP) approach.
Ropkins K; Beck AJ
Nahrung; 2002 Aug; 46(4):258-69. PubMed ID: 12224422
[TBL] [Abstract][Full Text] [Related]
22. HACCP implementation in food businesses: the need for a flexible approach.
Ehiri JE; Morris GP
J R Soc Health; 1995 Aug; 115(4):249-53. PubMed ID: 7562873
[TBL] [Abstract][Full Text] [Related]
23. Hazard analysis and critical control point (HACCP) history and conceptual overview.
Hulebak KL; Schlosser W
Risk Anal; 2002 Jun; 22(3):547-52. PubMed ID: 12088233
[TBL] [Abstract][Full Text] [Related]
24. Development of hazard analysis by critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities.
Ropkins K; Ferguson A; Beck AJ
Crit Rev Food Sci Nutr; 2003; 43(3):287-316. PubMed ID: 12822674
[TBL] [Abstract][Full Text] [Related]
25. Hazard Analysis and Critical Control Point (HACCP) Application to Dry-Cured Pastrami in Egyptian Pastrami Factories.
El-Mougy RM; Abd-Elghany SM; Imre K; Morar A; Herman V; Sallam KI
Foods; 2023 Aug; 12(15):. PubMed ID: 37569196
[TBL] [Abstract][Full Text] [Related]
26. An implementation of the HACCP system in the production of food-packaging material.
Sjöberg AM; Sillanpää J; Sipiläinen-Malm T; Weber A; Raaska L
J Ind Microbiol Biotechnol; 2002 Apr; 28(4):213-8. PubMed ID: 11986922
[TBL] [Abstract][Full Text] [Related]
27. Predictive microbiology: providing a knowledge-based framework for change management.
McMeekin TA; Ross T
Int J Food Microbiol; 2002 Sep; 78(1-2):133-53. PubMed ID: 12222630
[TBL] [Abstract][Full Text] [Related]
28. [Predictive microbiology. Toward an operational tool to help our appraisal].
Jolivet P
Ann Pharm Fr; 2000 Dec; 58(6 Suppl):475-81. PubMed ID: 11148386
[TBL] [Abstract][Full Text] [Related]
29. Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers.
Cassin MH; Lammerding AM; Todd EC; Ross W; McColl RS
Int J Food Microbiol; 1998 May; 41(1):21-44. PubMed ID: 9631335
[TBL] [Abstract][Full Text] [Related]
30. Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa.
Sneed J; Strohbehn C; Gilmore SA
J Am Diet Assoc; 2004 Nov; 104(11):1678-83. PubMed ID: 15499354
[TBL] [Abstract][Full Text] [Related]
31. Adequate protection of the public against food-transmitted diseases of microbial aetiology. Achievements and challenges, half a century after the introduction of the Prescott-Meyer-Wilson strategy of active intervention.
Mossel DA
Int J Food Microbiol; 1989 Dec; 9(4):271-94. PubMed ID: 2701858
[TBL] [Abstract][Full Text] [Related]
32. [The Hazard Analysis Critical Control Point concept for food production].
Gerigk K; Ellerbroek L
Dtsch Tierarztl Wochenschr; 1994 Jul; 101(7):270-2. PubMed ID: 7924962
[TBL] [Abstract][Full Text] [Related]
33. Software for predictive microbiology and risk assessment: a description and comparison of tools presented at the ICPMF8 Software Fair.
Tenenhaus-Aziza F; Ellouze M
Food Microbiol; 2015 Feb; 45(Pt B):290-9. PubMed ID: 25500394
[TBL] [Abstract][Full Text] [Related]
34. Improvements in the microbiological quality of food samples from a hospital cook-chill system since the introduction of HACCP.
Shanaghy N; Murphy F; Kennedy K
J Hosp Infect; 1993 Apr; 23(4):305-14. PubMed ID: 8099930
[TBL] [Abstract][Full Text] [Related]
35. Geographic variations and temporal trends of Salmonella-associated hospitalization in the U.S. elderly, 1991-2004: a time series analysis of the impact of HACCP regulation.
Chui KK; Webb P; Russell RM; Naumova EN
BMC Public Health; 2009 Dec; 9():447. PubMed ID: 19958556
[TBL] [Abstract][Full Text] [Related]
36. [Quality assurance in food production in Europe according to ISO 90000 and HACCP (Hazard Analysis and Critical Control Points)].
Jouve JL
Zentralbl Hyg Umweltmed; 1996 Dec; 199(2-4):131-42. PubMed ID: 9409914
[TBL] [Abstract][Full Text] [Related]
37. Food safety: the HACCP approach to hazard control.
Majewski MC
Commun Dis Rep CDR Rev; 1992 Aug; 2(9):R105-8. PubMed ID: 1284941
[TBL] [Abstract][Full Text] [Related]
38. Application of predictive modelling techniques in industry: from food design up to risk assessment.
Membré JM; Lambert RJ
Int J Food Microbiol; 2008 Nov; 128(1):10-5. PubMed ID: 18701182
[TBL] [Abstract][Full Text] [Related]
39. Application of hazard analysis critical control points (HACCP) to organic chemical contaminants in food.
Ropkins K; Beck AJ
Crit Rev Food Sci Nutr; 2002 Mar; 42(2):123-49. PubMed ID: 11934130
[TBL] [Abstract][Full Text] [Related]
40. Generic HACCP Application in Broiler Slaughter and Processing
NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS
J Food Prot; 1997 May; 60(5):579-604. PubMed ID: 31195590
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]