448 related articles for article (PubMed ID: 9409913)
1. [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]
2. [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]
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. [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]
5. 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]
6. [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]
7. 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]
8. [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]
9. 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]
10. 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]
11. Food safety. Overcoming HACCP (hazard analysis at critical control points) hassles.
Althaus C
Healthc Foodserv; 1995; 5(4):18-9, 21. PubMed ID: 10152493
[No Abstract] [Full Text] [Related]
12. Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.
EFSA GMO Panel Working Group on Animal Feeding Trials
Food Chem Toxicol; 2008 Mar; 46 Suppl 1():S2-70. PubMed ID: 18328408
[TBL] [Abstract][Full Text] [Related]
13. The personal and general hygiene practices of food handlers in the delicatessen sections of retail outlets in South Africa.
van Tonder I; Lues JF; Theron MM
J Environ Health; 2007 Nov; 70(4):33-8. PubMed ID: 18044251
[TBL] [Abstract][Full Text] [Related]
14. The risks and prevention of contamination of beef feedlot cattle: the perspective of the United States of America.
Smith RA; Griffin DD; Dargatz DA
Rev Sci Tech; 1997 Aug; 16(2):359-68. PubMed ID: 9501349
[TBL] [Abstract][Full Text] [Related]
15. [Monitoring and risk assessment of campylobacter infections].
Bartelt E
Dtsch Tierarztl Wochenschr; 2004 Aug; 111(8):326-31. PubMed ID: 15469062
[TBL] [Abstract][Full Text] [Related]
16. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
Paukatong KV; Kunawasen S
Berl Munch Tierarztl Wochenschr; 2001; 114(9-10):327-30. PubMed ID: 11570169
[TBL] [Abstract][Full Text] [Related]
17. Food safety issues associated with products from aquaculture. Report of a Joint FAO/NACA/WHO Study Group.
World Health Organ Tech Rep Ser; 1999; 883():i-vii, 1-55. PubMed ID: 10218441
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
