QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS
In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Lucian Blaga University of Sibiu
2021-12-01
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| Series: | Management of Sustainable Development |
| Subjects: | |
| Online Access: | https://msdjournal.org/wp-content/uploads/vol13issue2-9.pdf |
| _version_ | 1818996278123560960 |
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| author | POPA Oana CONSTANTINESCU Adelina |
| author_facet | POPA Oana CONSTANTINESCU Adelina |
| author_sort | POPA Oana |
| collection | DOAJ |
| description | In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study was to use tools to analyze hazard, risk assessment and determine critical control points during the production process of buttermilk with mushrooms as an innovative product. The safety control system for fermented dairy products based on HACCP concepts, involves a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. |
| first_indexed | 2024-12-20T21:27:12Z |
| format | Article |
| id | doaj.art-730a0914f13145ca8cff32aed5d23457 |
| institution | Directory Open Access Journal |
| issn | 2066-9380 2247-0220 |
| language | English |
| last_indexed | 2024-12-20T21:27:12Z |
| publishDate | 2021-12-01 |
| publisher | Lucian Blaga University of Sibiu |
| record_format | Article |
| series | Management of Sustainable Development |
| spelling | doaj.art-730a0914f13145ca8cff32aed5d234572022-12-21T19:26:08ZengLucian Blaga University of SibiuManagement of Sustainable Development2066-93802247-02202021-12-011328086https://doi.org/10.54989/msd-2021-00181QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMSPOPA Oana0CONSTANTINESCU Adelina1Lucian Blaga University of SibiuLucian Blaga University of SibiuIn order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study was to use tools to analyze hazard, risk assessment and determine critical control points during the production process of buttermilk with mushrooms as an innovative product. The safety control system for fermented dairy products based on HACCP concepts, involves a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety.https://msdjournal.org/wp-content/uploads/vol13issue2-9.pdfinnovative, haccp, buttermilk, food safety |
| spellingShingle | POPA Oana CONSTANTINESCU Adelina QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS Management of Sustainable Development innovative, haccp, buttermilk, food safety |
| title | QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS |
| title_full | QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS |
| title_fullStr | QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS |
| title_full_unstemmed | QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS |
| title_short | QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS |
| title_sort | quality management system to improve the quality and efficiency of the production of buttermilk with mushrooms |
| topic | innovative, haccp, buttermilk, food safety |
| url | https://msdjournal.org/wp-content/uploads/vol13issue2-9.pdf |
| work_keys_str_mv | AT popaoana qualitymanagementsystemtoimprovethequalityandefficiencyoftheproductionofbuttermilkwithmushrooms AT constantinescuadelina qualitymanagementsystemtoimprovethequalityandefficiencyoftheproductionofbuttermilkwithmushrooms |