Pregled bibliografske jedinice broj: 431176
Hazard analysis and CCP determination in the smoked chicken leg production process
Hazard analysis and CCP determination in the smoked chicken leg production process // Meso, 11 (2009), 3; 195-199 (podatak o recenziji nije dostupan, članak, stručni)
CROSBI ID: 431176 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Hazard analysis and CCP determination in the smoked chicken leg production process
Autori
Filipović, Ivana ; Kozačinski, Lidija ; Jacxsens, L. ; Rajković, A. ; Njari, Bela ; Bystricky, P. ; Zdolec, Nevijo
Izvornik
Meso (1332-0025) 11
(2009), 3;
195-199
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, stručni
Ključne riječi
CCP; HACCP; hazard analysis; smoked chicken leg
Sažetak
Hazard analysis, the first principle within the HACCP system has been identified as one of the most demanding tasks for a HACCP team. The second principle of HACCP is determination of Critical Control Points, at which control can be applied and is essential to prevent or eliminate a food safety hazard or to reduce it to an acceptable level. In this study hazard analysis and CCP determination for the smoked chicken leg production was made. Using UGent method 5 production processes/steps were determined as CCPs.
Izvorni jezik
Engleski
Znanstvena područja
Veterinarska medicina
POVEZANOST RADA
Projekti:
053-0531854-1853 - Mikrobiološka ispravnost i održivost namirnica animalnog podrijetla (Kozačinski, Lidija, MZOS ) ( CroRIS)
Ustanove:
Veterinarski fakultet, Zagreb
Citiraj ovu publikaciju:
Uključenost u ostale bibliografske baze podataka::
- CAB Abstracts
- FSTA: Food Science and Technology Abstracts
- Zoological Record
- GLOBAL HEALTH
