enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Hazard analysis and critical control points - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and...

   Hazard analysis critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

3. Critical control point - Wikipedia

   en.wikipedia.org/wiki/Critical_control_point

   Critical Control Point (CCP) is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.

4. Sanitation Standard Operating Procedures - Wikipedia

   en.wikipedia.org/wiki/Sanitation_Standard...

   Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP.

5. Hazard analysis and risk-based preventive controls - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and_risk...

   Hazard analysis and risk-based preventive controls or HARPC is a successor to the Hazard analysis and critical control points (HACCP) food safety system, mandated in the United States by the FDA Food Safety Modernization Act (FSMA) of 2010.

6. Process flow diagram - Wikipedia

   en.wikipedia.org/wiki/Process_flow_diagram

   A process flow diagram (PFD) is a diagram commonly used in chemical and process engineering to indicate the general flow of plant processes and equipment. The PFD displays the relationship between major equipment of a plant facility and does not show minor details such as piping details and designations.

7. Codex Alimentarius - Wikipedia

   en.wikipedia.org/wiki/Codex_Alimentarius

   The Codex Alimentarius (Latin for 'Food Code') is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) of the United Nations relating to food, food production, food labeling, and food safety.

8. Hazard and operability study - Wikipedia

   en.wikipedia.org/wiki/Hazard_and_operability_study

   In order to identify deviations, the team applies (systematically i.e. in a given order [a]) a set of guidewords to each node in the process. To prompt discussion, or to ensure completeness, appropriate process parameters are considered in turn, which apply to the design intent. Typical parameters are flow (or flowrate), temperature, pressure ...

9. Aseptic processing - Wikipedia

   en.wikipedia.org/wiki/Aseptic_processing

   Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.