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Journal Abstract Search

319 related items for PubMed ID: 7924962

  • 21. [Design of an HACCP program for a cocoa processing facility].
    López D'Sola P, Sandia MG, Bou Rached L, Hernández Serrano P.
    Arch Latinoam Nutr; 2012 Dec; 62(4):355-62. PubMed ID: 24020255
    [Abstract] [Full Text] [Related]

  • 22. 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
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  • 24. [Proposals for designing the food chain information for the implementation of the risk-oriented ante- and post-mortem meat inspection].
    Blaha T, Meemken D, Dickhaus CP, Klein G.
    Dtsch Tierarztl Wochenschr; 2007 Aug; 114(8):309-16. PubMed ID: 17763633
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  • 25. [Accelerated methods for the microbiological quality control of food products in the critical control point system in the analysis of the hazard factor].
    Bykova IB, Sheveleva SA.
    Vopr Pitan; 2000 Aug; 69(4):43-9. PubMed ID: 11107644
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  • 26. Hazard Analysis and Critical Control Point systems as a preventive tool.
    Dreesen DW.
    J Am Vet Med Assoc; 1998 Dec 15; 213(12):1741-4. PubMed ID: 9861966
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  • 28. Implementing HACCP (Hazard Analysis of Critical Control Points) standards.
    Beasley MA.
    Food Manage; 1995 Jan 15; 30(1):40, 42. PubMed ID: 10139701
    [No Abstract] [Full Text] [Related]

  • 29. [Design of a Hazard Analysis and Critical Control Points (HACCP) plan to assure the safety of a bologna product produced by a meat processing plant].
    Bou Rached L, Ascanio N, Hernández P.
    Arch Latinoam Nutr; 2004 Mar 15; 54(1):72-80. PubMed ID: 15332359
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  • 32. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.
    Lupien JR.
    Asia Pac J Clin Nutr; 2007 Mar 15; 16 Suppl 1():74-9. PubMed ID: 17392080
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  • 33. [Consumer risk assessment in case of maximum residue levels (MRLs) violations in food].
    Struciński P, Góralczyk K, Czaja K, Hernik A, Korcz W, Ludwicki JK.
    Rocz Panstw Zakl Hig; 2007 Mar 15; 58(2):377-88. PubMed ID: 17929585
    [Abstract] [Full Text] [Related]

  • 34. 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 15; 97(8):889-91. PubMed ID: 9259712
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  • 36. 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 Aug 15; 141(2):128-37. PubMed ID: 12135161
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  • 37. [Food quality: hygienic requirement, quality standards].
    Onishchenko GG.
    Vopr Pitan; 2004 Aug 15; 73(6):9-13. PubMed ID: 15685852
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  • 40. Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools.
    Henroid D, Sneed J.
    J Am Diet Assoc; 2004 Feb 15; 104(2):180-5. PubMed ID: 14760564
    [Abstract] [Full Text] [Related]

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