Application of the hazard analysis and critical control point (HACCP)system on the mushroom processing line for fresh consumption

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidad de Castilla-La Mancha-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorExperimentación y Servicios del Champiñón (CIES)-
Autor(es): dc.creatorPardo, J. E.-
Autor(es): dc.creatorPeñaranda, J. A.-
Autor(es): dc.creatorÁlvarez-ortí, M.-
Autor(es): dc.creatorZied, D. C.-
Autor(es): dc.creatorPardo, A.-
Data de aceite: dc.date.accessioned2025-08-21T17:02:07Z-
Data de disponibilização: dc.date.available2025-08-21T17:02:07Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2011-01-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/226408-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/226408-
Descrição: dc.descriptionThe Hazard Analysis and Critical Control Point (HACCP) is a preventivesystem that intends to guarantee the safety and harmlessness of food. It improves the quality of products as it eliminates possible defects during theprocess, and saves costs by practically eliminating final product inspection. This work describes the typical hazards encountered on the mushroom processing line for fresh consumption. Throughout the process, only the reception stage of mushrooms has been considered a critical control point (CCP). The main hazards at this stage were: the presence of unauthorised phytosanitary products; larger doses of such products than those permitted;the presence of pathogenic bacteria or thermo-stable enterotoxins. Putting into practice such knowledge would provide any industry that processes mushrooms for fresh consumption with a self-control HACCP-based system for its own productions.-
Descrição: dc.descriptionEscuela Técnica Superior de Ingenieros Agrónomos Universidad de Castilla-La Mancha Campus Universitario, S/N. E-02071 Albacete-
Descrição: dc.descriptionMódulo de Cogumelos Departamento de Produção Vegetal Universidade Estadual Paulista, Botucatu-
Descrição: dc.descriptionC/ Peñicas Centro de Investigación Experimentación y Servicios del Champiñón (CIES), E-16220 Quintanar del Rey, Cuenca-
Descrição: dc.descriptionMódulo de Cogumelos Departamento de Produção Vegetal Universidade Estadual Paulista, Botucatu-
Formato: dc.format126-135-
Idioma: dc.languageen-
Relação: dc.relationItalian Journal of Food Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectHygiene-
Palavras-chave: dc.subjectIndustry-
Palavras-chave: dc.subjectQuality-
Palavras-chave: dc.subjectSafety-
Palavras-chave: dc.subjectSelf-control-
Título: dc.titleApplication of the hazard analysis and critical control point (HACCP)system on the mushroom processing line for fresh consumption-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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