A model of hazard and risk analysis for bread production and the awareness of food safety

A physical, chemical, biological or allergenic substance associated with a food commodity from harvesting to the consumer’s hand could contaminate food processing. Hazard analysis and critical control points (HACCP) ensures product protection. Though many manufacturers obtain a HACCP certificate eas...

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Veröffentlicht in:	Quality assurance and safety of crops & food 2019-12, Vol.11 (8), p.719-724
1. Verfasser:	Özçakmak, S
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Control charts Decision trees Education Food allergies Food contamination Food processing Food quality Food safety Food sanitation Hazard analysis critical control point Hazard assessment Hygiene Industrial safety Manufacturing Manufacturing industry Production lines Quality control RESEARCH ARTICLE Risk analysis Safety Technical services Workflow
Online-Zugang:	Volltext
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