A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products

By Arvanitoyannis Ioannis   Traikou Athina  

Critical Reviews in Food Science and Nutrition, Vol. 45, Iss. 5, 2005-07 ,pp. : 327-370

Taylor & Francis Ltd

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Post-training assessment of HACCP knowledge: its use as a predictor of effective HACCP development, implementation and maintenance in food manufacturing

By Wallace Carol A   Powell Susan C   Holyoak Lynda  

British Food Journal, Vol. 107, Iss. 10, 2005-10 ,pp. : 743-759

Emerald Group Publishing Ltd

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Status of prerequisite programs for the implementation of HACCP system in chain restaurants in Iran

By Tavakkoli Hamidreza   Zabihi Ali   Khatibi Seyed Amin   Nasiri Taha   Kaviani Leila   Dopeykar Nooredin  

British Food Journal, Vol. 117, Iss. 6, 2015-06 ,pp. : 1753-1763

Emerald Group Publishing Ltd

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Application of Failure Mode and Effect Analysis (FMEA), Cause and Effect Analysis, and Pareto Diagram in Conjunction with HACCP to a Corn Curl Manufacturing Plant

By Varzakas Theodoros H.  

Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 4, 2007-05 ,pp. : 363-387

Taylor & Francis Ltd

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Application of ISO22000, Failure Mode, and Effect Analysis (FMEA) Cause and Effect Diagrams and Pareto in Conjunction with HACCP and Risk Assessment for Processing of Pastry Products

By Varzakas Theodoros H.  

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 8, 2011-09 ,pp. : 762-782

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