CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)

APPLICATION OF HACCP SYSTEM, BASED ON ISO 22000:2005 METHODOLOGY FOR PRODUCING STRAWBERRY CONCENTRATES

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Implementation of ISO 22000 System in Spaghetti Industry

MICROBIAL HAZARDS ASSESSMENT DURING WHITE CHEESE PRODUCTION IN A TRADITIONAL DAIRY PLANT

Analyzing the food safety management programs (HACCP /ISO 22000) implemented in hotels

Implementation of Food Safety Management System FSMS (ISO 22000) in Cold Smoked Herring (Clupea harengus) Factory at AL-GHARBIA Governorate

Microbial Hazards During Frying and Grilling Frozen Shrimp (Panaeus spp.)

Application of Hazard Analysis and Critical Control Point System in Puffed Snacks Industry

MICROBIOLOGICAL QUALITY OF READY TO EAT FRIED FISH