Betta et al., 2011 - Google Patents
Food Hygiene in aseptic processing and packaging system: A survey in the Italian food industryBetta et al., 2011
View PDF- Document ID
- 9768969002281547562
- Author
- Betta G
- Barbanti D
- Massini R
- Publication year
- Publication venue
- Trends in food science & technology
External Links
Snippet
European legislation requires that processing and packaging of food be done hygienically; moreover many European and International voluntary documents aimed at an easier implementation of Food Hygiene are available. Several sources show that poor hygiene of …
- 235000013305 food 0 title abstract description 137
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Betta et al. | Food Hygiene in aseptic processing and packaging system: A survey in the Italian food industry | |
| Baser et al. | Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey | |
| Doménech et al. | Implementation and effectiveness of the HACCP and pre-requisites in food establishments | |
| Jacxsens et al. | A microbial assessment scheme to measure microbial performance of food safety management systems | |
| Valeeva et al. | Improving food safety within the dairy chain: an application of conjoint analysis | |
| Opiyo et al. | Microbiological performance of dairy processing plants is influenced by scale of production and the implemented food safety management system: a case study | |
| Sampers et al. | Performance of food safety management systems in poultry meat preparation processing plants in relation to Campylobacter spp. contamination | |
| EFSA Panel on Biological Hazards (BIOHAZ) et al. | Hazard analysis approaches for certain small retail establishments in view of the application of their food safety management systems | |
| Al-Sakkaf | Evaluation of food handling practice among New Zealanders and other developed countries as a main risk factor for campylobacteriosis rate | |
| Untermann | Food safety management and misinterpretation of HACCP | |
| Jan et al. | Study of HACCP implementation in milk processing plant at Khyber Agro Pvt | |
| Van Schothorst et al. | HACCP in the dairy industry | |
| Wandolo | Food safety and hygiene practices: A comparative study of selected technical and vocational education and training and university hospitality schools in Kenya | |
| Qian et al. | Development and deployment of a supply-chain digital tool to predict fluid-milk spoilage due to psychrotolerant sporeformers | |
| Lee et al. | Field assessment of sanitation management for school foodservice suppliers in the Seoul area | |
| Vietoris et al. | COMPARISON OF TOTAL BACTERIAL COUNT (TBC) IN BULK TANK RAW COW'S MILK AND VENDING MACHINE MILK. | |
| Schmidt et al. | A model HACCP plan for small-scale, fresh-squeezed (not pasteurized) citrus juice operations | |
| Błaszczyk | The management of food safety in beverage industry | |
| Martins et al. | Assessment of frozen seafood good storage practices in the 21st Supply Deposit of the Brazilian Army | |
| Oloo et al. | Design of a HACCP plan for indigenous chicken slaughter house in Kenya | |
| Schmidt | Food equipment hygienic design: an important element of a food safety program | |
| Betta et al. | Procedure for Checking Conformity to Regulations and Standards to Ensure Food Safety and Process Optimization in Continuous Thermal Processing Plants | |
| Sanchez Rojas | Enviro-mapping baseline of microbial indicators in a beef fabrication floor as a tool for sanitary design, sanitizing interventions, and pathogen monitoring | |
| Alkhafaji | Implementing of Good Manufacturing Practices Program (GMP) in Baghdad's Restaurants and Cafeterias | |
| Nakagawa et al. | Legal requirements concerning hygienic and safety design of machinery, construction and reconstruction of food factories in Japan |