OZIQ-OVQAT SANOATIDA HASP STANDARTING QO'LLANILISHI.
##semicolon##
Kalit so‘zlar: oziq-ovqat sanoati, nazorat, tayyorlash, mahsulotlar, tizim, jarayonlar.##article.abstract##
Annotatsiya: Ushbu maqolada oziq-ovqat sanoatida HASP (Hazard Analysis
and Critical Control Points) standartining qo'llanilishi va uning ahamiyati tahlil
qilinadi. HASP tizimi oziq-ovqat mahsulotlarining xavfsizligini ta'minlash, sifatni
oshirish va iste'molchilarni oziq-ovqat bilan bog'liq xavflardan himoya qilish
maqsadida ishlab chiqilgan. Maqolada HASP standartining asosiy tamoyillari, uning
ishlab chiqarish jarayonlarida qanday qo'llanilishi, shuningdek, nazorat nuqtalarini
belgilash va xavf-xatarlarni baholash jarayonlari batafsil ko'rib chiqiladi.
##submission.citations##
Foydalanilgan adabiyotlar:
1. Mortimore, S. & Wallace, C. (2013). HACCP: A Practical Approach. 3rd Edition.
Springer.
2. Codex Alimentarius Commission (2003). HACCP Principles and Guidelines.
FAO/WHO.
3. Jiang, Y. & Zhang, Y. (2016). Application of HACCP in Food Industry: A Review.
Food Control, 60, 1-10.
4. Garrido, M. & Vázquez, M. (2018). HACCP Implementation in Food Industry:
Challenges and Opportunities. Food Safety Journal, 12(2), 45-58.
5. Kumar, A. & Singh, R. (2019). HACCP: A Tool for Food Safety
Management. International Journal of Food Science and Technology, 54
