EHAVALD, H., A. ŠALEJ, H. CALISKAN, E. AKSAN, Sylva KARPÍŠKOVÁ, B. KABAK, M. WEISS, E. AGEL and G. KARAHAN. Food process hygiene, effective cleaning and safety in the food industry. In Microbial contaminants and contamination routes in food industry. Espoo (Finland): VTT, 2007, p. 129-144, 178 pp. ISBN 978-951-38-6319-7.
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Basic information
Original name Food process hygiene, effective cleaning and safety in the food industry
Name in Czech Hygiena potravinářské výroby, účinnost čištění a bezpečnost v potravinářském průmyslu
Authors EHAVALD, H., A. ŠALEJ, H. CALISKAN, E. AKSAN, Sylva KARPÍŠKOVÁ, B. KABAK, M. WEISS, E. AGEL and G. KARAHAN.
Edition Espoo (Finland), Microbial contaminants and contamination routes in food industry, p. 129-144, 178 pp. 2007.
Publisher VTT
Other information
Original language English
Type of outcome Proceedings paper
Field of Study 21101 Food and beverages
Country of publisher Finland
Confidentiality degree is not subject to a state or trade secret
WWW URL
Organization unit Faculty of Science
ISBN 978-951-38-6319-7
Keywords in English food safety; contamination; biofilms; CIP
Tags biofilms, CIP, contamination, food safety
Changed by Changed by: Ing. Sylva Koudelková, Ph.D., učo 104141. Changed: 10/4/2012 12:09.
Abstract
In the food safety program we should be able to identify all hazards, analyze them, evaluate the likelihood of their occurrence and identify measures for their control. The objective of this work is to rewiew the different approaches to assure good hygiene and consequently the safety of the food.
Abstract (in Czech)
V programu bezpečnosti potravin by jsme měli být schopni identifikovat všechny rizika, analyzovat je, vyhodnotit pravděpodobnost výskytu a zajistit jejich kontrolu. Snahou této práce bylo shrnout různé přístupy zajištění dobré výrobní hygieny a následné bezpečnosti potravin.
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