首页> 外文期刊>American journal of food technology >Determining the Level of Application of Hazard Analysis and Critical Control Point (HACCP) Principles in Smoked Fish at Two Fishing Communities in Ebonyi State
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Determining the Level of Application of Hazard Analysis and Critical Control Point (HACCP) Principles in Smoked Fish at Two Fishing Communities in Ebonyi State

机译:确定危害分析和关键控制点(HACCP)原则在埃博尼州两个捕捞社区的熏鱼中的应用水平

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The study assessed and determined quality control on species of smoked fish using traditional method in two communities of lyonu in Ishielu Local Government Area and Oziza in Afikpo North Local Government Area of Ebonyi State. The principles of HazardAnalysis and Critical Control Point (HACCP) was determined by the use of questionnaire administered to forty respondents, interview session was conducted to assess the cooperation and acceptabihty of HACCP programmes to their processing operation. Frequency table and percentages were used for analyzing processors response. Result indicate that HACCP was not initially applied at the two fishing communities processors accepted the education and programme which was given on the use of HACCP techniques toensure fish safety and encourage consumer’s acceptability.
机译:该研究使用传统方法评估并确定了烟熏鱼种类的质量控制,这些烟熏鱼是在Ishielu地方政府区域的Lyonu社区和Ebonyi州Afikpo北部地方政府区域的Oziza的两个社区进行的。危害分析和关键控制点(HACCP)的原则是通过使用向40名受访者发放的调查问卷确定的,并进行了访谈,以评估HACCP程序在其处理操作中的合作性和可接受性。频率表和百分比用于分析处理器响应。结果表明,HACCP最初并未在两个捕捞社区中使用,但加工者接受了有关使用HACCP技术的教育和计划,以确保鱼类安全并提高消费者的接受度。

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