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Elaboration Dun Guide De Bonnes Pratiques Dhygiene En Fabrication De Fromage Aoc Salers
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Book Synopsis ELABORATION D'UN GUIDE DE BONNES PRATIQUES D'HYGIENE EN FABRICATION DE FROMAGE AOC SALERS by : Anne CHAMPEL
Download or read book ELABORATION D'UN GUIDE DE BONNES PRATIQUES D'HYGIENE EN FABRICATION DE FROMAGE AOC SALERS written by Anne CHAMPEL and published by . This book was released on 2003 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encouragée par la réglementation sanitaire, la filière AOC Salers (fromage fermier au lait cru à pâte pressée non cuite) a souhaité se doter d'un guide des bonnes pratiques d'hygiène, inspiré de l'HACCP, afin d'assurer la fabrication d'un fromage bon, sain et sûr. Pour les principaux dangers mierobiologiques identifiés (Listeria nlonocyvlogenes, Salmonella spp., Staphylococczcs nureus et Escherichia coli), des recueils d'expertise adaptés aux spécificités du Salers ont été rédigés. Dix producteurs sélectionnés ont déterminé collectivement les points-clés, dont la maîtrise est essentielle pour garantir la sécurité et les qualités organoleptiques du produit. Leurs démarches individuelles de type HACCP ont permis d'établir les bonnes pratiques de «l'herbe à la cave». Le GBP issu de cette étude, validé par un comité de pilotage, est la base d'un savoir-faire collectif. II expose les «Points-clés» de la fabrication, propose, par des «Fiches techniques», des moyens de maîtrise des dangers, puis invite chaque producteur à réaliser sa démarche basée sur l'HACCP, à l'aide des recueils.
Book Synopsis Trends in Vital Food and Control Engineering by : Ayman Hafiz Amer Eissa
Download or read book Trends in Vital Food and Control Engineering written by Ayman Hafiz Amer Eissa and published by . This book was released on 2012 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.
Book Synopsis Farming the City by : Francesca Miazzo
Download or read book Farming the City written by Francesca Miazzo and published by Valiz. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Farming the City' investigates the increasingly important phenomenon of urban farming. Not only does it examine food in the city, but also the potential and possibilities for the bottom-up developments occurring in neighbourhoods. Twenty short essays cover a variety of topics, including social advantages, creating wealth locally, small- and large-scale planning, new and sustainable technologies, and policy issues. Also highlighted are 30 project examples, from the transformation of empty spaces in Boston to roof terraces in New York, and from the People's Supermarket in London to cultivation in shipping containers in Rotterdam. It is an essential resource for education, profitability and sustainable innovation.
Download or read book Food Safety written by Steven Ricke and published by Academic Press. This book was released on 2015-07-08 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. - Examines effective control measures and molecular techniques for understanding specific pathogens - Presents GFSI implementation concepts and issues to aid in implementation - Demonstrates how operation processes can achieve a specific level of microbial reduction in food - Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods
Book Synopsis Advances in Food Traceability Techniques and Technologies by : Montserrat Espiñeira
Download or read book Advances in Food Traceability Techniques and Technologies written by Montserrat Espiñeira and published by Woodhead Publishing. This book was released on 2016-06-18 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. - Provides a wide ranging overview of all recent advances in food traceability techniques and technologies - Presents case studies covering when food traceability techniques have been applied to a range of food stuffs - Covers the legal aspects of food traceability in the EU, the USA, and around the world
Book Synopsis Impact du paquet hygiène sur la filière AOC SALERS by : Laurence Chauzy
Download or read book Impact du paquet hygiène sur la filière AOC SALERS written by Laurence Chauzy and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Le salers est un fromage AOC au lait cru, à pâte pressée non cuite. En 2003, alors que I'Union européenne rédigeait le paquet hygiène, la filière se trouvait dans une impasse (ateliers de transformation hors normes, mise sur le marché de fromages insalubres). Afin de concilier réglementation européenne et production fermière, la filière a donc souhaité se réorganiser. Des études ont prouvé le rôle essentiel de la gerle dans I'ensemencement naturel du lait en flore lactique, phénomène primordial pour les qualités organoleptiques du produit. Un guide des bonnes pratiques de la gerle est sur le point de paraître. Par ailleurs, des audits de traite et de transformation ont été réalisés dans l'ensemble des ateliers, suivis d'un plan de maîtrise des staphylocoques basé sur le volontariat, afin d'encadrer les producteurs en difficulté. Le plan de maîtrise sanitaire du 28 mars 2006 impose également la mise en place du système HACCP au sein de tous les ateliers. Un an après la mise en place du plan de maîtrise des staphylocoques, il est difficile d'évaluer avec précision son efficacité, mais I'ensemble des actions mises en oeuvre au sein de la filière a eu un effet prometteur. La qualité du lait matière première s'est nettement améliorée, puisque le pourcentage d'échantillons comprenant moins de 300 000 cellules par mL a gagné 10 points depuis 2004. Concernant le germe Staphylococcus aureus, 58,7%des échantillons de lait sont conforrnes en 2006, et 63% des échantillons de fromage en blanc.
Author :Association pour le développement de la recherche dans l'industrie laitière (France) Publisher : ISBN 13 : Total Pages :63 pages Book Rating :4.:/5 (336 download)
Book Synopsis L'hygiène pour nos fromages by : Association pour le développement de la recherche dans l'industrie laitière (France)
Download or read book L'hygiène pour nos fromages written by Association pour le développement de la recherche dans l'industrie laitière (France) and published by . This book was released on 1990 with total page 63 pages. Available in PDF, EPUB and Kindle. Book excerpt:
