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dc.contributorKassem, M.EN
dc.contributorSalem, E.EN
dc.contributorAhwal, A.M.EN
dc.contributorSaddik, M.EN
dc.contributorGomaa, N.F.EN
dc.date.accessioned2014-06-17T11:11:05Z
dc.date.available2014-06-17T11:11:05Z
dc.date.issued2002EN
dc.identifier.issn1020-3397EN
dc.identifier.otherhttp://applications.emro.who.int/emhj/0801/EMHJ_2002_8_1_114_128.pdfEN
dc.identifier.urihttp://www.who.int/iris/handle/10665/119144
dc.description114-128EN
dc.description.abstractThis 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 companyEN
dc.language.isoenEN
dc.subjectAlgorithmsEN
dc.subjectColony Count, MicrobialEN
dc.subjectFood ContaminationEN
dc.subjectProgram EvaluationEN
dc.subjectProportional Hazards ModelsEN
dc.subjectQuality ControlEN
dc.subjectRisk AssessmentEN
dc.subject.meshDairy ProductsEN
dc.titleApplication of hazard analysis and critical control point system in the dairy industryEN
dc.relation.ispartofjournalEMHJ - Eastern Mediterranean Health Journal, 8 (‎1)‎, 114-128, 2002


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