1 - 6 of 6 articles
Purpose – This paper seeks to report the perceptions of costs and benefits of the Hazard Analysis Critical Control Points (HACCP) implementation, according to the level of HACCP implementation and operation, for the Greek food industry. Design/methodology/approach – A questionnaire was developed...
Purpose – Technology influences market growth and productivity, and the food industry has seen major technological and productivity method changes in recent years. The debate on genetically modified (GM) food, in particular, has been led on multiple levels in both Europe and North America....
Purpose – The purpose of these studies was to investigate the cleaning and hygiene of plastic cheese moulds and plastic transportation crates and to assess the suitability of ultrasonication for cleaning these dairy devices on a pilot scale and to optimise these cleaning procedures....
Purpose – The purpose of this paper is to assess equipment surfaces associated with the production of Baker's compressed yeast for microbial biofilms. Design/methodology/approach – Yeast and bacteria (aerobic plate counts – APC, Enterococcus , E. coli and coliforms) attached to five processing...
Purpose – The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with three‐grain legume flour mixtures, i.e. cowpea, soybean, and groundnut at 20 and 30 per cent levels each and to...
Purpose – This paper aims to chart the wide range of food scares reported throughout the EU over the period 1986‐2006 and explores their impact on EU policy. Design/methodology/approach – There is much extant research that solely investigates the occurrences of specific food scares, however;...
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