Application of hazard analysis and critical control point system in the dairy industry
EMHJ-Eastern Mediterranean Health Journal. 2002; 8 (1): 114-128
en Inglés
| IMEMR
| ID: emr-158046
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
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Índice:
IMEMR (Mediterraneo Oriental)
Asunto principal:
Control de Calidad
/
Algoritmos
/
Recuento de Colonia Microbiana
/
Evaluación de Programas y Proyectos de Salud
/
Contaminación de Alimentos
/
Modelos de Riesgos Proporcionales
/
Medición de Riesgo
Tipo de estudio:
Estudios de evaluación
Límite:
Humanos
Idioma:
Inglés
Revista:
East Mediterr Health J.
Año:
2002
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