TY  - SER
AU  - El Hofi,M.A.
AU  - El-Tanboly,E.E.
AU  - lsamil,Azza A.
TI  - Implementation of the hazard analysis critical control point (HACCP) system on uf white cheese production line
KW  - Cheese
KW  - Processing
KW  - Cheese industry
N1  - Includes reference
N2  - The Hazard Analvsis and Critical Control Point (HACCP) Svstem has been recognized as an effective and rational means of assuring food safety from primary production to final consumption, using a "farm to table " methodology.The application of this preventive oriented approach would give the food producer betier control over operation, better manufacturing practices and greater efficiencies, inclUding reduced wastes. HACCP was introduced in the UF white cheese line. Misr milk and Food Company, Mansoura, Egypt, 2002, for safe and good quality food prodUcts. The steps taken to put HACCP in place are described and the process was monitored to assess its impact
UR  - http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/5/A/4565.pdf
ER  -