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 |
| Published: |
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 |