ISO 22000 international standard in food safety management in the production of bread with additives

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dc.contributor.authorSzołtysek, Katarzyna
dc.contributor.authorDziuba, Szymon
dc.contributor.organizationUniwersytet Ekonomiczny we Wrocławiupl_PL
dc.date.accessioned2016-06-22T20:40:27Z
dc.date.available2016-06-22T20:40:27Z
dc.date.issued2009
dc.description.abstractThe proposed research shows the necessity of applying the rule of HACP to baking production on the example of mixed bread ' with additives (vital gluten vitamin C). To this end a 12- tage procedure in accordance with the e en rul of Code Alimentarius (and also of the HACCP system) was conducted. The result was meeting with the legal requirement (hygienic packet) with special emphasis placed on the analysis of potential hazards. Four critical control points were determined ( CP ) along with the methods of their verification and its frequency. What followed was defining the necessary corrective actions and the methods of th syst em s udit (Codex Alimentarius 2003) (PN- N ISO 9004:2001). Owing to the recent introduction of norm ISO 22000, the proposed research has a significantly innovative character and are demonstrative in nature for baking plants in Poland.en
dc.description.epersonSzymon T. Dziuba
dc.identifier.citationISO 22000 international standard in food safety management in the production of bread with additives/ Katarzyna Szołtysek, Szymon Dziuba. w:Effectuveness of the machines maintenance and processes Monography, red. Borkowski S, Selejdak J., Novosibirsk: Novosibirsk State Technical University, 2009, s. 89-98pl_PL
dc.identifier.isbn978-5-7782-1166-7
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/9836
dc.language.isoenpl_PL
dc.publisherNovosibirsk State Technical Universitypl_PL
dc.rightsUznanie autorstwa 3.0 Polska
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/pl/
dc.subjectPN- EN ISO 22000:2006pl_PL
dc.subjectfood productionen
dc.subjectsystem HACCPen
dc.titleISO 22000 international standard in food safety management in the production of bread with additivesen
dc.typearticlepl_PL
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