Food safety and nutritional quality for the prevention of non communicable diseases: the Nutrient, hazard Analysis and Critical Control Point process (NACCP)
作者: Laura Di RenzoCarmen ColicaAlberto CarraroBeniamino Cenci GogaLuigi Tonino MarsellaRoberto BottaMaria Laura ColomboSanto GratteriTing Fa Margherita ChangMaurizio DroliFrancesca SarloAntonino De Lorenzo
作者单位: 1University of Rome “Tor Vergata”
2University “Magna Graecia”
3University of Perugia
4University of Turin
5University “Magna Græcia”
6University of Udine
7University of Naples “Federico II”
8“Nuova Annunziatella” Clinic
刊名: Journal of Translational Medicine, 2015, Vol.13 (1)
来源数据库: Springer Nature Journal
DOI: 10.1186/s12967-015-0484-2
关键词: HACCP processFood safety and securityTotal quality managementChronic non-communicable diseases
英文摘要: Abstract(#br) Background(#br)The important role of food and nutrition in public health is being increasingly recognized as crucial for its potential impact on health-related quality of life and the economy, both at the societal and individual levels. The prevalence of non-communicable diseases calls for a reformulation of our view of food. The Hazard Analysis and Critical Control Point (HACCP) system, first implemented in the EU with the Directive 43/93/CEE, later replaced by Regulation CE 178/2002 and Regulation CE 852/2004, is the internationally agreed approach for food safety control. Our aim is to develop a new procedure for the assessment of the Nutrient, hazard Analysis and Critical Control Point (NACCP) process, for total quality management (TMQ), and optimize nutritional...
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影响因子:3.459 (2012)

  • communicable 有传染性的
  • prevention 妨碍
  • nutritional 营养的
  • Control 控制
  • safety 安全
  • hazard 危险
  • process 过程
  • quality 品质
  • Analysis 分析