The following points highlight top seven stages of HACCP scheme. The stages are:- 1. Hazard Analysis 2. Identification of Critical Control Points (CCPs) 3. Establishment of CCP Criteria 4. Monitoring Procedures for CCPs 5. Protocols for CCP Deviations 6. Record Keeping 7. Verification. Stage # 1. Hazard Analysis: In the first stage, the HACCP team produces a full description of [...]
In this article we will discuss about:- 1. Introduction to Staphylococcus Aureus 2. The Organism of Staphylococcus Aureus and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Staphylococcus Aureus The Organism of Staphylococcus Aureus and its Characteristics Pathogenesis and Clinical Features of Staphylococcus Aureus Isolation and Identification of Staphylococcus Aureus [...]
In this article we will discuss about how can we control quality by using microbiological criteria. In the 1970s in Oregon in the United States standards were introduced governing the microbiological quality of ground meat in retail stores. After they had been in force for a few years an enquiry was conducted into their effect. The principal conclusion was that, [...]