Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5458
Título: HACCP in practice
Autor: Kirby, R.
Data: 1994
Editora: Elsevier
Citação: KIRBY, T. - HACCP in practice. Food Control. ISSN: 0956-7135 Vol. 5, n.º 4 (1994), p. 230-236
Resumo: The hazard analysis critical control point system (HACCP) has been evolving in the food industry since it was first deliberated by the First National Food Protection Conference. Small- and medium-sized enterprises (SMEs) are companies with fewer than 500 full-time employees. This article addresses the implementation of HACCP in SMEs, highlighting some of the problems. The problems can be arranged in four groups: insufficient technical resources, concentration of functions, time and financial power. It is the conclusion of this article however, that there are no barriers to the application of HACCP in all food production operations.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5458
Versão do Editor: http://www.sciencedirect.com/science/article/pii/0956713594900213
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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