BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

224 related articles for article (PubMed ID: 15081991)

  • 1. Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation.
    Chemat F; Hoarau N
    Ultrason Sonochem; 2004 May; 11(3-4):257-60. PubMed ID: 15081991
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. The hazard analysis and critical control point system in food safety.
    Herrera AG
    Methods Mol Biol; 2004; 268():235-80. PubMed ID: 15156035
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Description of the food safety system in hotels and how it compares with HACCP standards.
    Fletcher SM; Maharaj SR; James K
    J Travel Med; 2009; 16(1):35-41. PubMed ID: 19192126
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Integrating Hazard Analysis and Critical Control Point (HACCP) and sanitation for verifiable food safety.
    Setiabuhdi M; Theis M; Norback J
    J Am Diet Assoc; 1997 Aug; 97(8):889-91. PubMed ID: 9259712
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Risk assessment and risk management according to the HACCP (Hazard Analysis and Critical Control Point) concept: a concept for safe foods].
    Untermann F
    Zentralbl Hyg Umweltmed; 1996 Dec; 199(2-4):119-30. PubMed ID: 9409913
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [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]  

  • 9. [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]  

  • 10. Quality control in the meat industry: application of the HACCP system to a slaughterhouse of ostriches.
    Roncero-Heras JM; Alvarruiz-Bermejo A; Pérez-Sempere Matarredona JI; Pardo-González JE
    Boll Chim Farm; 2002; 141(2):128-37. PubMed ID: 12135161
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Epidemiologic aspects of a new approach to monitoring hygienic food handling using the hazard analysis critical control points (HACCP) system].
    Matyás Z
    Cesk Epidemiol Mikrobiol Imunol; 1992 Oct; 41(5):291-306. PubMed ID: 1464083
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. HACCP (Hazard Analysis Critical Control Points): is it coming to the dairy?
    Cullor JS
    J Dairy Sci; 1997 Dec; 80(12):3449-52. PubMed ID: 9436128
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Public health planning tools and compliance: food and water.
    Balge MZ
    Clin Occup Environ Med; 2004 Feb; 4(1):71-84. PubMed ID: 15043364
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Application of hazard analysis and critical control point system in the dairy industry.
    Kassem M; Salem E; Ahwal AM; Saddik M; Gomaa NF
    East Mediterr Health J; 2002 Jan; 8(1):114-28. PubMed ID: 15330567
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems.
    Jacxsens L; Kussaga J; Luning PA; Van der Spiegel M; Devlieghere F; Uyttendaele M
    Int J Food Microbiol; 2009 Aug; 134(1-2):113-25. PubMed ID: 19327860
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Food safety practices and HACCP implementation: perceptions of registered dietitians and dietary managers.
    Strohbehn CH; Gilmore SA; Sneed J
    J Am Diet Assoc; 2004 Nov; 104(11):1692-9. PubMed ID: 15499356
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [The Hazard Analysis Critical Control Point approach (HACCP) in meat production].
    Berends BR; Snijders JM
    Tijdschr Diergeneeskd; 1994 Jun; 119(12):360-5. PubMed ID: 8016820
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Assessment of the effectiveness of food safety management systems in food industries.
    Kussaga J; Jacxsens L; Luning P; Uytendaele M; Devlieghere F
    Commun Agric Appl Biol Sci; 2008; 73(1):167-71. PubMed ID: 18831267
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 12.