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Title: Application of hazard analysis and critical control point system in the dairy industry
Authors: Kassem, M.
Salem, E.
Ahwal, A.M.
Saddik, M.
Gomaa, N.F.
Issue Date: 2002
Language: English
Abstract: This study aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company
Description: 114-128
Keywords: Algorithms
Colony Count, Microbial
Food Contamination
Program Evaluation
Proportional Hazards Models
Quality Control
Risk Assessment
Subject: Dairy Products
URI: http://www.who.int/iris/handle/10665/119144
ISSN: 1020-3397
Other Identifiers: http://applications.emro.who.int/emhj/0801/EMHJ_2002_8_1_114_128.pdf
Appears in Collections:EMRO Journal Articles (EMHJ)



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