Safety management in producing hard raw
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Safety management in producing hard raw
RISK MANAGEMENT BYHYGIENIC DESIGN AND EFFICIENTSANITATION PROGRAMS3rd Seminar arranged by SAFOODNET - Food Safety and Hygiene Networking within New Me Safety management in producing hard raw ember States and Associated Candidate CountriesVTT SYMPOSIUM 261Keywords:microbial risk management, food processing, preventive activities, cleaning, disinfection, equipment design, surface materials, layout. Good Management Practice. GMP. contamination routes, corrective actions, critical control p Safety management in producing hard raw oints. HYGRAM. harmful microbes, pathogens, sampling, monitoring, training, documentationRisk Management by Hygienic Design and Efficient Sanitation PSafety management in producing hard raw
rograms3rd Seminar arranged bySAFOODNET - Food Safety and Hygiene Networking WITHIN New Member States and Associated Candidate Countries; FP6-022808-2RISK MANAGEMENT BYHYGIENIC DESIGN AND EFFICIENTSANITATION PROGRAMS3rd Seminar arranged by SAFOODNET - Food Safety and Hygiene Networking within New Me Safety management in producing hard raw 8-951-38-7588-6 (URL http://www.vtt fi/publications/index jsp)ISSN 1455-0873 (URL: http://www.vtt.fi/publications/index.jsp)Copyright © VTT 2009JULKAISIJA - UTGIVARE - PUBLISHERVTT, Vuorimiehentie 5. PL 1000. 02044 VTT puh vaihde 020 722 111. faksi 020 722 4374VTT. Bergsmansvagen 5. PB 1000. 02044 V Safety management in producing hard raw TT tel. văxel 020 722 111. fax 020 722 4374VTT Technical Research Centre of FinlandVuonmiehentie 5. P.O. Box 1000. Fl-02044 VTT. Finland phone InternaSafety management in producing hard raw
t. +358 20 722 111. fax + 358 20 722 4374Cover picture Antti HuovmenEdita Prima Oy. Helsinki 2009PREFACEFood Safely and Hygiene Networking within New RISK MANAGEMENT BYHYGIENIC DESIGN AND EFFICIENTSANITATION PROGRAMS3rd Seminar arranged by SAFOODNET - Food Safety and Hygiene Networking within New Me Safety management in producing hard raw n food safely. 11 aims al knowledge sharing lo prevent risks related to microbial hazards, to find future RID needs and apply for RI D funding in food processing and packaging safety. The pilot actions, seminars, and workshops on process hygiene and product safely were carried out in Cyprus. Czech R Safety management in producing hard raw epublic. Denmark, Estonia, Finland. Romania Slovenia and Turkey. Interested researchers and SME representatives from other new EU countries and ACCs aSafety management in producing hard raw
re encouraged to participate in the activities, rhe objectives of SAFOODNE T were to: 1) disseminate knowledge from national and international food saRISK MANAGEMENT BYHYGIENIC DESIGN AND EFFICIENTSANITATION PROGRAMS3rd Seminar arranged by SAFOODNET - Food Safety and Hygiene Networking within New Me Safety management in producing hard raw y with SMEs; 2) establish an expert group in which authorities, scientists, industrial representatives strengthen existing networks and identify specific needs for future food safety RTD activities and 3) bridge food safety networks within the new EU, fostering scientific co-operation and knowledge Safety management in producing hard raw transfer.The final seminar on Risk management by hygienic design and efficient sanitation programs focused on preventive activities e.g. factory layouSafety management in producing hard raw
t, equipment design, choice of surface materials and sanitation programmes. The present most efficient means for limiting the growth of microbes and mRISK MANAGEMENT BYHYGIENIC DESIGN AND EFFICIENTSANITATION PROGRAMS3rd Seminar arranged by SAFOODNET - Food Safety and Hygiene Networking within New Me Safety management in producing hard raw sampling valves can destroy entire processes or give incorrect information due to biofilm formation at measuring points. Dead ends, comers, cracks, crevices, gaskels, valves and joints are vulnerable points for biofilm accumulation. Cleaning should be based on systematic planning, because accumulat Safety management in producing hard raw ion of particulates and also cells occurs where cleaning for any reason is inappropriate. Inadequately cleaned and sanitized surfaces can act as lhe sSafety management in producing hard raw
ource of contamination within the process. Disinfection is also required in food plants where wet surfaces provide favourable conditions for microbialRISK MANAGEMENT BYHYGIENIC DESIGN AND EFFICIENTSANITATION PROGRAMS3rd Seminar arranged by SAFOODNET - Food Safety and Hygiene Networking within New Me Safety management in producing hard raw 009. An overview of prior achievements in the project was given on the third day. More information, please, sec the project homepage http://safoodnet.vtt.fi.3INVITED LECTURES4 Safety management in producing hard raw RISK MANAGEMENT BYHYGIENIC DESIGN AND EFFICIENTSANITATION PROGRAMS3rd Seminar arranged by SAFOODNET - Food Safety and Hygiene Networking within New MeGọi ngay
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