Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom-Reference-Cited by-同舟云学术

Implementation of food safety management systems that meets ISO 22000:2018 and HACCP: A case study of capsule biotechnology products of chaga mushroom

Published:2020-12-16 Issue:1 Volume:86 Page:40-54
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Hsinjung¹²³,Liou Bo‐Kang¹²,Hsu Kuo‐Chiang³,Chen Chin‐Shuh²,Chuang Pei‐Ting⁴

Affiliation:

1. Department of Food Science and Technology Central Taiwan University of Science and Technology Taichung Taiwan 40601 ROC

2. Department of Food Science and Biotechnology National Chung Hsing University Taichung Taiwan 40227 ROC

3. Department of Nutrition China Medical University Taichung Taiwan 40402 ROC

4. Institute of Food Safety and Risk Management National Taiwan Ocean University Keelung Taiwan 20224 ROC

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15553

Reference37 articles.

1. The increase of bioactive ingredients by solid state fermentation of Inonotus obliquus with spent substrate;Chen H. J.;Waste and Biomass Valorization,2019

2. The Influence of Submerged Fermentation of Inonotus obliquus with Control Atmosphere Treatment on Enhancing Bioactive Ingredient Contents

3. Establishment the critical control point methodologies of seven major food processes in the catering industry to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience

4. Study on the risks of metal detection in food solid seasoning powder and liquid sauce to meet the core concepts of ISO 22000:2018 based on the Taiwanese experience

5. Food safety management systems based on ISO 22000:2018 methodology of hazard analysis compared to ISO 22000:2005

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