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Article
Green HACCP: Food Safety and Environment
Author(s)
Mohamed Zarid
Full-Text PDF XML 1125 Views
DOI:10.17265/2159-5828/2019.02.005
Affiliation(s)
Department of Agricultural & Food Engineering, Regional Campus of International Excellence “Campus Mare Nostrum” (CMN), Universidad Politecnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, ETSIA, E-30203 Cartagena, Murcia, Spain
ABSTRACT
Green HACCP (hazard analysis and critical control point) is a new control method developed by combining
food safety controls and good practices for environmental protection, in order
to have a safe
production that respects the environment. Indeed, some of production practices,
such as the use of large
amount of water, cleaning/disinfection products and other practices used to have safe
foodstuffs, could affect the environment and the profitability in several
agri-food process. The goal of Green HACCP is to apply a sustainable
rationalization of the good hygienic and environmental practices.
KEYWORDS
Quality, food safety, environment, parallel control system, agri-food industries.
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