Rajendran et al., 2023 - Google Patents
An Outlook on Good Manufacturing Practices in the Dairy IndustryRajendran et al., 2023
- Document ID
- 16643902274380738228
- Author
- Rajendran M
- Muthuminal R
- Publication year
- Publication venue
- Cases on Managing Dairy Productive Chains
External Links
Snippet
GMP, termed as good manufacturing practices followed in industries to produce safe and quality product. it was established in the year 1995 by Food and Drug Administration (FDA). Several Rules and Regulations were brought into effect under the FDA in the name of Acts …
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Heinz | Principles and practices for the safe processing of foods | |
| Cramer | Food plant sanitation: design, maintenance, and good manufacturing practices | |
| Mayes | Simple users' guide to the hazard analysis critical control point concept for the control of food microbiological safety | |
| Cinar et al. | Monitoring environmental microbiological safety in a frozen fruit and vegetable plant | |
| Owusu-Apenten et al. | Food safety management, GMP & HACCP | |
| Padilla‐Zakour | Good manufacturing practices | |
| Rajendran et al. | An Outlook on Good Manufacturing Practices in the Dairy Industry | |
| Hurst | Safety aspects of fresh-cut fruits and vegetables | |
| Schoenfuss et al. | Food safety and quality assurance | |
| Holah | Hygiene in food processing and manufacturing | |
| Lee et al. | Field assessment of sanitation management for school foodservice suppliers in the Seoul area | |
| Schmidt et al. | A model HACCP plan for small-scale, fresh-squeezed (not pasteurized) citrus juice operations | |
| Holah | Principles of hygienic practice in food processing and manufacturing | |
| Widodo et al. | Application of Hazard Analysis and Critical Control Points (HACCP) on The Production Process Line of Noni Juice Drink (Morinda Citrifolia L.) | |
| Wandolo | Awareness on Hazard Analysis and Critical Control Points (HACCP) Principles in TVET and University Hospitality Schools in Kenya | |
| Drosinos et al. | HACCP in the cheese manufacturing process, a case study | |
| Tesfaye et al. | Assessment of good manufacturing practices in Ethiopia Dairy Industry | |
| Hassan | Evaluation Hotel Practices Toward Proper Food and Beverage Storage | |
| WORLD HEALTH ORGANIZATION (WHO | General Principles of Food Hygiene | |
| Subpart | PART 110—CURRENT GOOD MAN-UFACTURING PRACTICE IN MAN-UFACTURING, PACKING, OR HOLDING HUMAN FOOD | |
| Tajkarimi | HACCP, GMPs, SSOPs | |
| Hyder | GMP and HACCP for tree nuts and dried fruit processing plants in Afghanistan | |
| Kalisa | The significance of hazard analysis and critical control point (HACCP) system to promotion of food safety at Hôtel Des Mille Collines-Kigali-Rwanda. | |
| NIP et al. | YH HUI | |
| Cross | FDA GMPs, HACCP, and the Food Code |