Analyzing the food safety management programs (HACCP /ISO 22000) implemented in hotels
نویسندگان
چکیده
منابع مشابه
Iso 22000 Standard: a Food Safety Management System
Given this, initiatives have been undertaken in many countries to formulate more or less voluntary rules. But the vast increase in the number of private reference systems based on the Hazard Analysis Critical Control Point (HACCP) method led to a certain amount of confusion among the various groups in the food industry. In September 2005, after three years of work, ISO published a universal ref...
متن کاملSensor Network for HACCP Food Safety Management
INTRODUCTION AS its name suggests, HACCP (hazard analysis critical control point) combines the concepts of hazard analysis and critical control points. Unlike past approaches to food safety management that depended in a large part on experience, HACCP combines analysis of the hazards in each process from acceptance of raw materials through to production and shipping with continuous monitoring a...
متن کاملControlling Food Safety Using the HACCP Approach and Prerequisite Programs
Food safety (prevention of foodborne illness) and food quality (increased shelf-life and improved texture, flavor, and color of food) can be controlled in the food industry by developing and implementing inhouse food safety and quality programs. The programs that are used most often to enhance food safety and quality fall into three categories: Good Manufacturing Practices (GMPs), sanitation, a...
متن کاملDescription of the food safety system in hotels and how it compares with HACCP standards.
BACKGROUND Tourism is an important earner of foreign exchange in Jamaica; hence, the protection of the visitors' health is very important. A study of travelers to Jamaica in 1996 to 1997 found that travelers' diarrhea (TD) affected almost 25% of visitors. The Ministry of Health (Jamaica) initiated a program for the prevention and control of TD aimed at reducing attack rates from 25.0% to 12.0% ...
متن کاملApplication of ISO 22000 in comparison with HACCP on industrial processing of milk chocolate
Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological, physical and chemical hazards identified at each processing stage in the hazard analysis worksheet were incorporated into the HACCP plan to assess ...
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ژورنال
عنوان ژورنال: International journal of Tourism and Hospitality Management (Print)
سال: 2023
ISSN: ['2535-2318', '2682-3632']
DOI: https://doi.org/10.21608/ijthm.2023.300851