Hazard analysis critical control (55 Ergebnisse)

PAPERBACK. Zustand: Very Good. Paperback edition. 33pp. b/w photos, illustrations; Quarto paper; staple bound; tight binding, Minimal cover wear; interior clean throughout; Very Good.

Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Book contains pen & pencil markings. In poor condition, suitable as a reading copy. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,300grams, ISBN:9241544333.…

Zustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,250grams, ISBN:9789241544337. …

Zustand: New.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Broschiert. Zustand: Gut. 5., vollst. überarb. Aufl. 88 S. + 1 DVD Das hier angebotene Buch stammt aus einer teilaufgelösten Bibliothek und kann die entsprechenden Kennzeichnungen aufweisen (Rückenschild, Instituts-Stempel.); der Buchzustand ist ansonsten ordentlich und dem Alter entsprechend gut. Incl. CD-ROM Sprache: Deutsch Gewicht in Gramm: 425. …

Zustand: New.

Zustand: New.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Thesis (M.A.) from the year 2013 in the subject Food Technology, grade: very good, , course: Food science, language: English, abstract: Although salting is considered the oldest method for fish preservation but it does not depend on good scientific principles. So, the current study was performed to apply the hazard analysis critical control points (HACCP) system to fish salting steps. Mullet fish (Mugil cephalus) samples were obtained from Qaroun Lake, El-Fayoum, Egypt. Whole and gutted fish samples were dry salted with different salt concentrations (15%, 20% and 25% salt concentration ww) and stored under ambient temperature for 90 days. Sensory tests, physical, chemical and microbial hazard analyses of raw and salted products were determined. Results showed that raw mullet samples were free from any foreign objectives and highly accepted. Fish flesh contained (on wet weight basis) 78.11% moisture, 17.99% crude protein, 2.46% lipid and 1.39% ash content. The values of quality criteria were 6.50 pH, 1.54 mg MA /kg sample thiobarbaturic acid (TBA) value, 25.24 mg/100g total volatile bases nitrogen (TVB-N) and 0.69 mg/100gm sample trimethylamine nitrogen (TMA-N). In addition, total plate count (TPC) and halophilic bacteria (HB) were 25×104 and 5.1×104cell/g while yeasts and molds (YM) were not detected. After dry salting, previous values fluctuated according to salt level, whole and gutted form. Also, deterioration rate was accelerated in salted samples with low salt concentration and whole fish. So, salted whole and gutted fish trials with 15% salt were spoiled before other ones under the same conditions. 20% salted fish were preferred for appearance, texture and overall acceptability. In conclusion, dry salting and storage steps were CCP1 while, preliminary washing and preparation steps were CCP2.These steps must be monitored.Keywords: HACCPs; mullet fish; salting.…

Zustand: New. In English.

Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Book contains pencil markings. In poor condition, suitable as a reading copy. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,300grams, ISBN:9241544333.…

Zustand: As New. Unread book in perfect condition.

copertina morbida. Zustand: buone. Zustand des Schutzumschlags: buone.

Zustand: New. pp. 172.

Taschenbuch. Zustand: Neu. Hazard Analysis and Food Safety in Traditional Meat Snacks | Microbiological Hazard and Critical Control Point Analysis of Dried and Minced Meat Snacks. Second Edition | Shamsuddeen Umar | Taschenbuch | Englisch | 2026 | LAP LAMBERT Academic Publishing | EAN 9786630097979 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Zustand: Neu. Implementation Of Hazard Analysis Critical Control | Implementation Of Hazard Analysis Critical Control Point In Nairobi Hotels | Michael Milimu | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659137730 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Zustand: Neu. Application of HACCP system on Fish salting | Hazard analysis and Critical Control Points | Hassan Rabea Mohamed (u. a.) | Taschenbuch | 100 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659595776 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Taschenbuch. Zustand: Neu. Hazard Analysis Critical Control Point (HACCP) | Its Implementation in the Small and Medium-Sized Food Manufacturing Enterprises | Muhammad Izzat Zulkifly (u. a.) | Taschenbuch | 172 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783843360937 | Verantwortliche Person für die EU: OmniScriptum GmbH & Co. KG, Bahnhofstr. 28, 66111 Saarbrücken, info[at]akademikerverlag[dot]de | Anbieter: preigu.…

Zustand: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

paperback. Zustand: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2004-01-01 Pages: 339 Publisher: China Metrology Publishing title: the application original price of the hazard analysis and critical control point in the modern food processing enterprises: 46 Author: Zhang Gensheng editor Publisher: China Metrology Press Publication Date :2004-1-1 0:00:00 ISBN: 9.787.502.619.787 Words: 527.000 yds: 339 Revision: 1 Binding: Paperback: 16 Weight: Editor's executive summary book to food enterprises HACCP implementation Guide for guidance. citing a large number of application examples. 9 categories of meat. aquatic products. fruit and vegetable products. dairy products. soft drinks. wine. grease. food. bakery food processing enterprises how to build and run the HACCP system. and one by one its production process hazard analysis to identify the critical control points to guide the establishment of the corrective action program and monitoring procedures. This book is available for food processing industry technical and management personnel. the relevant professional universities and students. as well as the certification body personnel learn reference. CONTENTS CHAPTER application of the basis of the first section of the HACCP system Good Manufacturing Practice (GMP). good operating practice (GMP) generation and development Second. China's food good practices of foreign food Good Manufacturing Practice Section II admission standard operating monitoring and recording the third quarter of Hazard Analysis and Critical Control Point (HACCP) procedures (SSOP) and admission control program (SCP). Standard Operating Procedures (SSOP) admission. admission a HACCP system generates and Development II steps of the fourth quarter. the concepts and principles of the HACCP system. implementation of HACCP plan HACCP plan file preparation. preparation phase. Hazard Analysis Table. HACCP Schedule IV. validation reports five HACCP plan manual includes the following content first five HACCP system audit and certification. audit terminology and basic principles of the HACCP system of internal audit three QC procedures for the certification of the HACCP system HACCP in meat products processing enterprises in the application of Section I pig slaughter HACCP system of establishment of a Product Description Second. pigs true split the production process flow diagrams. hazard analysis and risk assessment. preparation of Section II of cattle slaughtered HACCP system to establish a HACCP plan. product description two cattle slaughtering production process flow diagram Third. the hazard analysis and risk assessment. HACCP plans to write the third quarter poultry slaughter establishment of HACCP system Product Description two. poultry slaughter three Production flow chart prepared by HACCP plan in section IV sandwiches production HACCP system establish a product description. the sandwich production process flow diagram. hazard analysis and risk assessment IV. HACCP plan preparation Section V Sausage production and the establishment of the HACCP system Product Description Second. Sausage production process flow diagram. hazard analysis and risk assessment. HACCP plans prepared in section VI Product Description two frozen hamburger production process flow diagram. hazard analysis and risk assessment four frozen hamburger production and the establishment of the HACCP system. HACCP plans to write Chapter of HACCP in the application of Chapter IV of aquatic products processing enterprises HACCP in fruit and vegetable processing enterprises Chapter HACCP in dairy production enterprises Chapter HACCP application of Chapter VII of the HACCP processing enterprises in the soft drinks in wine production enterprises Chapter VIII of HACCP in the preamble to the application of Chapter IX of the oil processing enterprises of HACCP in food processing enterprises in the application of Chapter HACCP in the references of.…

paperback. Zustand: Good. The food enterprises Hazard Analysis Critical Control Point (HACCP) quality control system.

Paperback. Zustand: Good. Good with wear and markings. Looks like an interesting title.

Soft cover. Zustand: New. Language:Chinese.Author:BEN SHE.YI MING.Binding:No Binding.

Zustand: good. Paperback Book.

Zustand: good. The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.…

Zustand: acceptable. This copy has heavy writing.

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paperback. Zustand: New. Paperback. Pages. Number: 312 Language: Chinese. Hazard Analysis and Critical Control Point (HACCP) in food production is divided into seven chapters. namely to ensure an overview of the system for HACCP safety hazards in the food. the HACCP system and the relationship of the CMP. SSOP. HACCP security guarantees specific operating system. applications. preparation of documentation of the HACCP system. HACCP system file mode. the HACCP system certification. Seven appendix in the book. HACCP sy.…

Softcover. Zustand: gut. 2001. Lebensmittelhygiene Lebensmittelüberwachung Qualitätssicherung Qualität von Lebensmitteln Lebensmittelbetrieb Lebensmittelhandel QualitätsmanagementSystem HACCP (Hazard Analysis and Critical Control Point) ist ein Konzept, mit dem die Qualität von Lebensmitteln systematisch gesichert wird, um Gefährdungen für den Konsumenten auszuschließen. Es ist für alle Unternehmen, die Lebensmittel gewerbsmäßig herstellen, behandeln und/oder in Verkehr bringen, gesetzlich vorgeschrieben. Dieser Band zeigt, wie man ein HACCP-System im Betrieb einführt und wie es sich mit vorhandenen Qualitätsmanagement-Systemen verknüpfen lässt. Konkrete Beispiele aus dem Lebensmittelbetrieb und -handel zeigen den praktischen Einsatz. Praktische Beispiele aus dem Lebensmittelbetrieb und -handel runden das Buch ab. Aus dem Inhalt: Verantwortlichkeiten regeln - Mitarbeiter schulen - Grenz- und Richtwerte festlegen - Dokumentation Integration des HACCP-Konzeptes in ein QualitätsmanagementSystem. HACCP umsetzen Konstantin D. Petridis Sylvia Schlüter Hanser Fachbuch In deutscher Sprache. 128 pages.…