CRITICAL CONTROL POINTS DESIGN FOR MONITORING HACCP REQUIREMENTS

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

CRITICAL CONTROL POINTS DESIGN FOR MONITORING HACCP REQUIREMENTS

Popis výsledku v původním jazyce

The HACCP (Hazard Analysis and Critical Control Points) is a precautionary approach to food safety from the biological and physical risks during production processes that can outlet the unsafe food product. Another benefit lies in measures estimation to minimize the risks to a safe level. The HACCP methodology can be used at any steps of a food production sequence, from food preparation processes to packaging and final distribution. There are seven HACCP principles, which are described in the international standard ISO 22000 FSMS (2011). The paper objective is to design the critical control points monitoring requirements (the fourth HACCP principle) for the meat-processing industry. Data is obtained in the processing of sausage in MP Krasno Company, Limited. The methodology is based on the two regression models designs to describe the progress of transmitted pathogens (bacteria, viruses, and fungus) that can result in the disease or death of the person. The second model describes the rate o

Název v anglickém jazyce

CRITICAL CONTROL POINTS DESIGN FOR MONITORING HACCP REQUIREMENTS

Popis výsledku anglicky

The HACCP (Hazard Analysis and Critical Control Points) is a precautionary approach to food safety from the biological and physical risks during production processes that can outlet the unsafe food product. Another benefit lies in measures estimation to minimize the risks to a safe level. The HACCP methodology can be used at any steps of a food production sequence, from food preparation processes to packaging and final distribution. There are seven HACCP principles, which are described in the international standard ISO 22000 FSMS (2011). The paper objective is to design the critical control points monitoring requirements (the fourth HACCP principle) for the meat-processing industry. Data is obtained in the processing of sausage in MP Krasno Company, Limited. The methodology is based on the two regression models designs to describe the progress of transmitted pathogens (bacteria, viruses, and fungus) that can result in the disease or death of the person. The second model describes the rate o

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

50204 - Business and management

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

PROCEEDINGS - of the 27th International Scientific Conference Agrarian Perspectives XXVII. Food Safety – Food Securit

ISBN

978-80-213-2890-7

ISSN

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e-ISSN

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Počet stran výsledku

9

Strana od-do

144-152

Název nakladatele

Czech University of Life Sciences Prague Faculty of Economics and Management

Místo vydání

Prague

Místo konání akce

Prague

Datum konání akce

19. 9. 2018

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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