HACCP certification of food services in Philippine inter-island passenger vessels

Azanza, Ma. Patricia V.

doi:10.1016/j.foodcont.2004.09.007

Cited by 7 publications

(3 citation statements)

References 13 publications

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“…The need is to guarantee the quality of poultry products to the consumer and to provide information for associated transparency. Seminal discussions on the workings of HACCP and application to several food sectors are widely reviewed in the literature to which the reader is referred, e.g., Codex (1997), Mortimore (2001), Sperber (1998Sperber ( , 2004Sperber ( , 2005a, Sun and Ockerman (2005), Azanza (2006) and Jeng and Fang (2003); http://www.codexalimentarius.net, http://www.wto.org and http://www.fao.org.…”

Section: Hazard Analysis At Critical Control Point (Haccp)mentioning

confidence: 99%

The impact of food regulation on the food supply chain

Aruoma

2006

Toxicology

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Section: Hazard Analysis At Critical Control Point (Haccp)mentioning

confidence: 99%

The impact of food regulation on the food supply chain

Aruoma

2006

Toxicology

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“…HACCP programs and their implementation presents responsibility of the food industry while government inspection agencies are responsible for monitoring and assessing their proper implementation (Ababouch, 2000). In most countries, the national or local inspection services are responsible for the assessment of HACCP and they should be competent to perform these assessments (Azanza, 2006;Barnes & Mitchell, 2000;CAC, 2008;Gagnon, McEachern, & Bray, 2000;Lee & Hathaway, 2000). Due to inspections services lack of competence in these three countries, certification bodies started providing third party HACCP audits.…”

Section: Introductionmentioning

confidence: 99%

Quality and food safety issues revealed in certified food companies in three Western Balkans countries

2011

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“…4-2003 [14]. The responsible government regulatory agencies are able to efficiently monitor and assess their proper implementation [15] [16].…”

Section: Introductionmentioning

confidence: 99%

Quality Assurance of Bottled Drinking Water Using the Hazard Analysis Critical Control Point System Approach

Kosasih

Salomon

Andrian

et al. 2020

Sinergi

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This paper discusses on implementing the design of a quality assurance system using the Hazard Analysis Critical Control Point HACCP approach. The HACCP is often considered by people who are not familiar as a problematic, complicated system that has to be left to experts. This system focuses on preventive measures by controlling the hazards of the drinking water treatment process to prevent the occurrence of diseases due to poisoned water and maintain product quality. This research was conducted at a bottled drinking water company. This company needs to commit to producing products that are hygienic and safe for consumption. In this study, laboratory testing of the finished goods was intended to determine the conformance quality of the product. The sample test result found the coliform bacteria in the bottled drinking water product. At last, this study developed critical control points in the daily operations by applying the whole HACCP principles based on the latest applicable standards.

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HACCP certification of food services in Philippine inter-island passenger vessels

Cited by 7 publications

References 13 publications

The impact of food regulation on the food supply chain

The impact of food regulation on the food supply chain

Quality and food safety issues revealed in certified food companies in three Western Balkans countries

Quality Assurance of Bottled Drinking Water Using the Hazard Analysis Critical Control Point System Approach

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