Please enable JavaScript.
Coggle requires JavaScript to display documents.
Control of Processes in the Agro-Food Industry (Self-Control Systems: The…
Control of Processes in the Agro-Food Industry
Quality Control in the Food Industry
Background
Concept of quality in the agri-food industry
Control of the hygienic quality of food
Traditional systems of hygienic quality control
Self-Control in the Agro-Food Industry
New Approaches to Food Security: Risk Analysis
Food security in the international context
Current hygiene and food safety regulations
Self-control and food security
Tools for Self-Control in the Agro-Food Industry
Identification of microbiological hazards
Identification of chemical hazards
Identification of physical hazards
Food quality and analysis
Traceability
Self-Control Systems: The HACCP System
HACCP: principles and stages of implementation
Application of HACCP to primary production: plant products, livestock, fish and seafood, etc.
Application of HACCP to the dairy industry
Application of HACCP to the meat industry
Application of HACCP to the plant products industries
Application of HACCP to collective catering
Standardization And Certification In Relation To Quality And Food Safety
ISO Standards (ISO 9000: 22000)
BRC Standard: General
Development of the sections of Protocol BRC
Practical implementation of BRC
Other certification systems
The certification process
Introduction
The Certification Bodies
Certification of Food Quality and Safety Systems