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IFS food version 6: concepts and practical application in dairy industry

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dc.contributor.author CONSTANTINESCU (POP), C. G.
dc.date.accessioned 2019-11-15T19:55:39Z
dc.date.available 2019-11-15T19:55:39Z
dc.date.issued 2016
dc.identifier.citation CONSTANTINESCU (POP), C. G. IFS food version 6: concepts and practical application in dairy industry. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 158-163. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6966
dc.description.abstract Recent incidents related to food products led to falling consumer confidence in food safety, so as to regain it has become extremely important. The work is part of the current concerns of the researchers on ways to mitigate risks relating to food by placing prevention as a concept. In the case study, they have done research in order to determine the extent to which the quality management system IFS Food version 6 with its requirements is able to guarantee quality and food safety. Potential risks identified with the HACCP team, simultaneously taking place and establish the necessary corrective measures. It has been shown that to be used properly, IFS Food should be seen as a system whose purpose is to ensure that important details related to product security are fully controlled. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject food safety en_US
dc.subject quality control en_US
dc.subject hazards en_US
dc.title IFS food version 6: concepts and practical application in dairy industry en_US
dc.type Article en_US


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