540 related articles for article (PubMed ID: 15156035)
21. Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveys.
Røssvoll EH; Ueland Ø; Hagtvedt T; Jacobsen E; Lavik R; Langsrud S
J Food Prot; 2012 Sep; 75(9):1673-90. PubMed ID: 22947476
[TBL] [Abstract][Full Text] [Related]
22. Food safety begins on the farm: the viewpoint of the producer.
Olson KE; Slack GN
Rev Sci Tech; 2006 Aug; 25(2):529-39. PubMed ID: 17094695
[TBL] [Abstract][Full Text] [Related]
23. Critical control points of complementary food preparation and handling in eastern Nigeria.
Ehiri JE; Azubuike MC; Ubbaonu CN; Anyanwu EC; Ibe KM; Ogbonna MO
Bull World Health Organ; 2001; 79(5):423-33. PubMed ID: 11417038
[TBL] [Abstract][Full Text] [Related]
24. Information systems in food safety management.
McMeekin TA; Baranyi J; Bowman J; Dalgaard P; Kirk M; Ross T; Schmid S; Zwietering MH
Int J Food Microbiol; 2006 Dec; 112(3):181-94. PubMed ID: 16934895
[TBL] [Abstract][Full Text] [Related]
25. Application of hazard analysis critical control point (HACCP) as a possible control measure for Opisthorchis viverrini infection in cultured carp (Puntius gonionotus).
Khamboonruang C; Keawvichit R; Wongworapat K; Suwanrangsi S; Hongpromyart M; Sukhawat K; Tonguthai K; Lima dos Santos CA
Southeast Asian J Trop Med Public Health; 1997; 28 Suppl 1():65-72. PubMed ID: 9656352
[TBL] [Abstract][Full Text] [Related]
26. [The HACCP method for personnel education].
Biondi A; Antonini A; Pasca Raymondo F; Tarsitani G
Ann Ig; 2006; 18(1):31-9. PubMed ID: 16649501
[TBL] [Abstract][Full Text] [Related]
27. The color of hamburger: slow steps toward the development of a science-based food safety system in the United States.
Morris JG
Trans Am Clin Climatol Assoc; 2003; 114():191-201; discussion 201-2. PubMed ID: 12813920
[TBL] [Abstract][Full Text] [Related]
28. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.
Lupien JR
Asia Pac J Clin Nutr; 2007; 16 Suppl 1():74-9. PubMed ID: 17392080
[TBL] [Abstract][Full Text] [Related]
29. [HACCP--system of analysis to determine critical control points to assure food safety].
Cwiek-Ludwicka K
Rocz Panstw Zakl Hig; 1995; 46(1):39-52. PubMed ID: 7481503
[TBL] [Abstract][Full Text] [Related]
30. Bio-markers: traceability in food safety issues.
Raspor P
Acta Biochim Pol; 2005; 52(3):659-64. PubMed ID: 16175240
[TBL] [Abstract][Full Text] [Related]
31. Human health problems associated with current agricultural food production.
Bhat RV
Asia Pac J Clin Nutr; 2008; 17 Suppl 1():91-4. PubMed ID: 18296310
[TBL] [Abstract][Full Text] [Related]
32. [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]
33. HACCP approach to ensure the safety and quality of food packaging.
Bovee EH; de Kruijf N; Jetten J; Barendsz AW
Food Addit Contam; 1997; 14(6-7):721-35. PubMed ID: 9373535
[TBL] [Abstract][Full Text] [Related]
34. [The hygiene of refrigerated and frozen foods].
Sinell HJ
Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1989 Apr; 187(4-6):533-45. PubMed ID: 2500811
[TBL] [Abstract][Full Text] [Related]
35. A few good tools to start HACCP (Hazard Analysis Critical Control Point) program.
Marchiony A
Healthc Foodserv; 1996; 6(4):4-5, 16. PubMed ID: 10164389
[No Abstract] [Full Text] [Related]
36. [On peculiarities of introduction of HACCP in public catering].
Matison VA; Ktiukova EV; Shilov GIu
Vopr Pitan; 2006; 75(6):51-4. PubMed ID: 17313047
[TBL] [Abstract][Full Text] [Related]
37. Improving the safety of street-vended food.
Moy G; Hazzard A; Käferstein F
World Health Stat Q; 1997; 50(1-2):124-31. PubMed ID: 9282395
[TBL] [Abstract][Full Text] [Related]
38. Preparing your operation for the HACCP (Hazard Analysis of Critical Control Point) process.
Norton C
Food Manage; 1992 May; 27(5):64. PubMed ID: 10118777
[No Abstract] [Full Text] [Related]
39. Hazard analysis critical control point (HACCP) in public catering services: a modified method, combined to bacteriologic assay.
Ferrari P
Ann Ist Super Sanita; 1992; 28(4):459-64. PubMed ID: 1303037
[TBL] [Abstract][Full Text] [Related]
40. Infant food problems and analytical aspects of providing safe and wholesome infant foods.
Read RB
J Assoc Off Anal Chem; 1982 Nov; 65(6):1505-8. PubMed ID: 7174595
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]