Wyniki wyszukiwania - AGRO

1

Economical aspects of catering services in places of collective nutrition

100%

Malinowska E.

Polish Journal of Natural Sciences. Supplement

|

2007

|

tom 04

209-215

2

Uwagi do raportu WHO Strategia wdrazania HACCP w malych i-lub slabiej rozwinietych przedsiebiorstwach

100%

Szponar L., Pelzner U.

Żywność Żywienie Prawo a Zdrowie

|

2000

|

tom 09

|

nr 2

143-145

3

"Polskie Mięso" zaprasza do współpracy

100%

Moderska A.

Kalejdoskop Mięsny

|

2006

|

nr 3

4

Wózek musi być czysty

100%

Wojtczak A.

Poradnik Handlowca. Branżowy Miesięcznik Ogólnopolski dla Sklepów i Hurtowni FMCG

|

2016

|

tom 23

|

nr 10

5

Jedzenie godne zaufania

100%

Kolanowski W.

Przegląd Gastronomiczny

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2015

|

tom 69

|

nr 05

6

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

100%

El-Hofi M., El-Tanboly E.-S., Ismail A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

|

nr 3

331-342

Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a "farm to table" methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. 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 UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Results. HACCP was introduced for the in UF White Cheese line at Misr Milk and Food, Mansoura, Egypt, for safe and good quality foods products. All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards. A hazard analysis was conducted to identify hazards that may occur in the product cycle, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor. Critical limits were established at each CCP, corrective actions to be taken when monitoring indicates deviation or loss of control were established. VerificationA procedures were established to confirm that the HACCP system is working effectively. Documentation concerning all procedures and records was established and integrating HACCP with ISO 9000 under one management system was applied. Conclusions. The HACCP system in this study for UF White Cheese line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan.

7

Molecular diagnostics of Shiga toxin-producing Escherichia coli strains found in animals and food products

100%

Nawrotek P., Gackowska I.

Advances in Agricultural Sciences

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2002

|

tom 08

|

nr 1

8

Bezpieczenstwo zdrowotne zywnosci - istota wdrazania systemu HACCP

84%

Pluta D.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

2003

|

nr 05

4

9

IFS oraz BRC - międzynarodowe standardy zapewnienia jakości wyrobów spożywczych

84%

Drabas E., Wojciechowski A.

Kalejdoskop Mięsny

|

2006

|

nr 2

10

HACCP w gospodarstwach agroturystycznych

84%

Wisniowska J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

2006

|

nr 01

21-22

11

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Implementation of hazard analysis critical control points (HACCP) in a SME: case study of a bakery

84%

Pombo Marques N. R., de Oliveira Matias J. C., dos Reis Baptista Teixeira R., Ribeiro Proenca Brojo F. M.

Polish Journal of Food and Nutrition Sciences

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2012

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tom 62

|

nr 4

This article provides technical details concerning the development and implementation of Hazard Analysis Critical Control Points (HACCP) in one of the largest bakeries of Cova da Beira – Portugal. A generic HACCP plan in accordance with legal requirements was made through a detailed audit and analysis of data collected in the company. It was verifi ed by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the fi nal product during the manufacturing process and the implementation of the requirements was particularly strong, having been instrumental the total commitment and sense of responsibility of all workers.

12

Wdrazanie systemu oraz tworzenie procedury HACCP w browarze

84%

Szewczyk T., Czarnecki Z.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2002

|

tom 46

|

nr 10

14-15

The foaming power of the beer is presented as the factor of its quality. The parameters of foaming power and sensory and instrumental methods of its analysis are discussed. The characterisation of beer foam, the conditions of its coming to being and its physical-chemical properties are presented. Basing on the world literature relative to foaming power there are discussed the factors influencing on the quantity of the foam and its stability, structure and appearance. This problem was discussed in relation to the beers produced with conventional methods and with the high gravity brewing method. The criteria used by consumers during the estimation of beer foaming power are discussed.

13

Factors affecting decisions related to the implementation of quality management systems and their results in the opinion of dairy industry companies

84%

Gorna J.

Journal of Agribusiness and Rural Development

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2008

|

nr 01[07]

89-97

It present in article factors affecting decisions related to the implementation of quality management systems and positive and negative effects of their functioning.

14

The influence of information about food safety management system on purchase decisions of individual consumers

84%

Gorna J., Ankiel-Homa M., Matuszak-Flejszman A.

Journal of Agribusiness and Rural Development

|

2008

|

nr 03[09]

89-98

The article presents the result of research on the influence of information about food safety management system on purchase decisions of consumers.

15

Vegetable products as HACCP system subject in modern gastronomy

84%

Gramza-Michalowska A., Korczak J.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 3

47-53

The intention of HACCP system is focusing to control at points in the operation, critical to the food safety. It is mandatory, preventative, and easy for monitoring food quality control system. Preventing the problems is the major direction of the HACCP system currently considered as one of the most efficient tools provided. Present research aimed at HACCP system adaptation and verification in production of vegetable food. The correctness of introduction and implementation of HACCP was also verified in practice. Research involved the description of selected vegetable grocery product groups and their production schemes, designation of critical control points (CCP) in the processes, the danger and identification analysis sheet. Also monitoring system, prevention and correction efforts were planned. On the basis of the obtained results chapters of HACCP book for gastronomy vegetable products were created.

16

Changes to the HACCP system in a dairy farm due to the installment of an automatic milking system

84%

Lencses E., Kovacs A., Dunay A., Meszaros K.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2014

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tom 16

|

nr 6

The main aim of this study is to summarize the steps of operation of an automatic milking system. The milking system is used in a fresh milk producing farm: the Józsefmajor Experimental and Demonstration Farm of the Szent István University of Gödöllő. The use of automatic milking robot system is unique in Hungary and also in Europe. The installation of the milking robot changed the steps of the formerly installed HACCP system and made the milking process more simple: due to the fully automatic milking process there are less physical and biological critical points. In summary, automatic milking system helps to harmonize the milking, feeding and relaxing period of the herd, and also makes the compliance with food safety regulations easier. The second aim of this study to define the possible cost-benefit changes due to the automatic milking system in the dairy farm. Further aim of this study to shows economic methods which help the farmers to make decision about milking systems.

17

Food safety culture assessment examplified by two companies

84%

Wisniewska M., Zamojska A.

Żywność Nauka Technologia Jakość

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2015

|

tom 22

|

nr 2

Food safety is the most significant issue for any entity that operates in the food chain; it is also a prerequisite for entering the market and, in most of the countries, it is guaranteed by law. Advanced solutions in medicine, food science, technology and production processes, implementing the HACCP system and good practices are very useful, though they are not able to prevent food safety hazards, in particular the human factor-dependent risks. Such factors as inappropriate behaviour of employees, failure to follow set practices, procedures, norms or values are deemed to be proof of lacking food safety culture. The objective of the article is to present a methodology to measure and assess food safety culture and to explain it using the example of two medium- sized food manufacturing companies in Poland. The methodology applied includes 15 aspects of food safety culture that were categorized into 6 elements. That methodology made it possible to identify both the level of particular elements of food safety culture and the its overall level that was rated as excelling on the basis of the survey performed. The methodology at issue can be recommended for applications by other organizations in the food industry.

18

Zasady zarzadzania dokumentacja systemowa [na przykladzie HACCP]

84%

Dzwolak W., Dzwolak I.

Problemy Jakości

|

2003

|

tom 35

|

nr 11

21-23

19

Examination of hygiene knowledge of personnel employed in hotel catering establishments

84%

Czarniecka-Skubina E., Skwierczynski S.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[A]

95-99

The aim of the research was to estimate personnel knowledge of hygiene practices assurance in the catering industry. The research was conducted in a form of a questionnaire among 200 employees of hotel catering establishments. Over 20% of the respondents were uncertain as to the existence of the HACCP system at their workplace, which may mean that there are not enough HACCP system trainings and that the system does not function properly. The questions concerning the personnel hygiene were answered correctly by most respondents (about 90%). Different answers were given to the question about how often protective clothing should be changed (only 60% of correct answers). The staff’s knowledge about ensuring proper hand hygiene was sufficient. The respondents found the part about technological processing most difficult. Many of them were not familiar with correct rules of thawing food (11 persons claimed that thawing food in hot running water is the right method). They knew that thawed meat cannot be frozen for the second time, but 1 of them said it can be kept in cold storage for 5 days after thawing. They were not able to define the safe shelf life dishes. They knew the basic rules of GHP and had no difficulties with answering questions about hygiene assurance in a catering establishment. On the basis of the conducted research it can be stated that the know-how of the hotel catering staff is not fully satisfactory, especially their understanding of the correctness of food processing. The hygiene employee trainings should be introduced to explain the concepts, principles and idea of GHP, GMP and HACCP systems, and their implementation should be controlled afterwards. Only the personnel’s full understanding of hygiene principles guarantees the proper quality of the catering service.

20

Analiza Zagrozen i Krytycznych Punktow Kontroli

84%

Abramowicz Z.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

2002

|

nr 03

19

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