FUZZY APPROACH IN EVALUATION OF OPERATIONS IN FOOD PRODUCTION
HACCP (Hazard Analysis Critical Control Points) is a scientifically based set of principles that is designed to prevent food borne illness. This dynamic system uses a combination of food handling procedures, monitoring and record keeping to have food safe. HACCP is based around seven established pri...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Center for Quality, Faculty of Engineering, University of Kragujevac, Serbia
2007-06-01
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| Series: | International Journal for Quality Research |
| Subjects: | |
| Online Access: | http://www.ijqr.net/journal/v1-n2/2.pdf |
| Summary: | HACCP (Hazard Analysis Critical Control Points) is a scientifically based set of principles that is designed to prevent food borne illness. This dynamic system uses a combination of food handling procedures, monitoring and record keeping to have food safe. HACCP is based around seven established principles. This paper proposes fuzzy approach in establishing critical limits in process of ensuring food safety. |
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| ISSN: | 1800-6450 1800-7473 |