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APPLICATION OF HACCP METHODS TO THE BAKERY YEAST'S INDUSTRIAL PRODUCTION


DABIJA ADRIANA
UNIVERSITY OF BACĂU, FACULTY OF ENGINEERING - C.T.P.A. CALEA MARASESTI, 157, BACĂU, RO-5500, ROMANIA

Issue:

SCSCC6, Volume II

Section:

Volume II (2001)

Abstract:

In the future, food manufactures that wish to export their products will be required to use HACCP in their quality assurance procedures as a condition of the importing country. The European Union is the process of inspecting and licensing all countries that export food products to member States to ensure that they have quality management and inspection systems that fully comply with those applied within the European Union.

Keywords:

hazard analysis, critical control points, yeast.

Code [ID]:

CSCC6200102V00S01A0015 [0001343]

Full paper:

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