Inserting the GS1 to HACCP System to Guarantee the Food Safety

Abstract:

Hazard Analysis & Critical Control Points (HACCP) is the core component of the food safety management system which analyzes and controls biological, chemical, and physical hazards of food at each key point of food chain, namely from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product [1]. However, the information of each point of HACCP does not connect. To bridge the gaps among points of food chain, GS1 system needs to be integrated into the HACCP system.

• Periodical: Advanced Materials Research (Volumes 335-336)
• Pages: 132-136
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.335-336.132
• Online since: September 2011
• Authors: Lu Ying Zhao, Ming Xia, Jing Jing Guan
• Keywords: Check Digit Calculation, Food Safety, GSL, HACCP

References

[1] NACMCF: International Journal of Food Microbiology, Vol. 16(1992), pp.1-23

[2] EC: submitted to Journal of Materials Research (1993)

[3] D. M. Swane, N. Rue & R .Linton, New Jersey: Pearson Education ,Vol. 3(2003), p.169–196

[4] L. Unnevehr : Food Control, Vol.13 (2002), p.73–76

[5] M. Bevilacqua, F. E. Ciarapica, G. Giacchetta: Journal of Food Engineering,Vol.93 (2009), p.13–22

[6] EC: submitted to Commission of the European Communities (2000)

[7] Griffith.C,in: Food safety in catering establishments. edited by J. M. Farber & E. C. D. Todd, Marcel Dekker NY (2000) :pp.235-256

[8] FAD: Final Rule: Federal Register ,Vol. 66(13) (2001), pp.6137-6202

[9] J.E. Ehiri G.P. Morris and J.McEwen:Food Control,Vol.6(6)(1995),pp.341-345

[10] S. E.Mortimore: Food Control,Vol.12 (2001), pp.209-215

[11] E. Taylor: (2001).Food Control,Vol.12(2000), pp.165-173

[12] P. J .Panisello, P. C. Quantick: Food Control, Vol.12(2001), pp.165-173

[13] L. J.Unnevehr & H. H. Jensen: Food Policy, Vol. 24(1999), pp.625-635

[14] E.Doménech, J. A. Amorós, M.Pérez-Gonzalvo, I.Escriche: FoodControl,Vol.22, (2011), pp.1419-1423

[15] Y. Violaris, O. Bridges, J. Bridges: Food Control,Vol.19 (2008), p.439–448

[16] E. J .Ehiri, P. G. Morris & J. McEwen: International Journal of Environmental Health Research, Vol. 7(1997), p.71–84

[17] J. E. Ehiri and G.P. Morris: submitted to Department of Public Health (1995)

[18] M. A. Sheard: submitted to Society of Food Hygiene Technology(1986)

[19] M. P. Doyle(ed):Food-Borne Bacterial Pathogens(Marcel Dekker, New York1989)

[20] S. Seward: Irish Journal of Agriculture and Food Research,Vol.39(2000), p.221–227

[21] M.Fritz,G.Schiefer:Int. J. Production Economics,Vol.117 (2009) , p.317–329

[22] R.G. Pettitt: Scientific and Technical Review,Vol. 20(2)(2001), pp.584-597

[23] K.G. Mmiraglia,CBerdal,A.Brera,etal:FoodandChemistryToxicology,Vol.42(5),(2004), pp.1157-1180

[24] F.Madec,B.Geers,P.Vesseur,etal:EuropeanReviewofAgriculturalEconomics, Vol.20(2)(2001) , pp.523-537

[25] M. Thakur, C.R. Hurburgh:Journal of Food Engineering ,Vol. 95(2009) ), p.617–626

[26] A.Regattieri,M.Gamberi,R.Manzini:Journal of Food Engineering,Vol.81(2007), p.347–356

[27] M. Fritz, G. Schiefer: Int. J. Production Economics, Vol. 117 (2009) ), p.317–329

[28] J. Claude Cheftel: Food Chemistry, Vol. 93 (2005), p.531–550