Critical Control Points (ccp) - Food Technology

Relevant Publications

Processing complementary foods to reduce mycotoxins in a medium scale Tanzanian mill: A hazard analysis critical control point (HACCP) approach.

Issue Release: 2024

Monitoring of cyanogenic compounds behavior during the manufacturing process of sweetened bean paste.

Issue Release: 2024

A Risk and Hazard Analysis Model for the Production Process of a New Meat Product Blended With Germinated Green Buckwheat and Food Safety Awareness.

Issue Release: 2022

Brazilian Strategy for Breastfeeding and Complementary Feeding Promotion: A Program Impact Pathway Analysis.

Issue Release: 2022

Predictive water virology using regularized regression analyses for projecting virus inactivation efficiency in ozone disinfection.

Issue Release: 2021

Identification of hazards and critical control points during attiéké (a fermented cassava product) process in Côte d\'Ivoire.

Issue Release: 2019

Expert-based development of a generic HACCP-based risk management system to prevent critical negative energy balance in dairy herds.

Issue Release: 2019

Development of a HACCP-based approach to control paratuberculosis in infected Irish dairy herds.

Issue Release: 2015

Development of the management for parenteral nutrition traceability in a standard hospital.

Issue Release: 2015

Postharvest strategies for deoxynivalenol and zearalenone reduction in stored adlay (Coix lachryma-jobi L.) grains.

Issue Release: 2014

Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi.

Issue Release: 2013

[Design of an HACCP program for a cocoa processing facility].

Issue Release: 2012

Improving environmental sanitation, health, and well-being: a conceptual framework for integral interventions.

Issue Release: 2009

[Design of a HACCP Plan for the Gouda-type cheesemaking process in a milk processing plant].

Issue Release: 2006

Application of HACCP principles as a management tool for monitoring and controlling microbiological hazards in water treatment facilities.

Issue Release: 2004

Comparison of sensitivity analysis methods based on applications to a food safety risk assessment model.

Issue Release: 2004

[Design of a Hazard Analysis and Critical Control Points (HACCP) plan to assure the safety of a bologna product produced by a meat processing plant].

Issue Release: 2004

Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.

Issue Release: 2002

Critical control points of complementary food preparation and handling in eastern Nigeria.

Issue Release: 2001

Hazard identification in swine slaughter with respect to foodborne bacteria.

Issue Release: 1996

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