文章基本信息

标题：Fuzzy Approach in Evaluation of Operations in Food Production
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作者：Danijela Tadić ; Miladin Stefanović
期刊名称：International Journal for Quality Research
印刷版ISSN：1800-6450
电子版ISSN：1800-7473
出版年度：2007
卷号：1
期号：2
语种：English
出版社：Center for Quality, Faculty of Engineering, University of Kragujevac, Serbia
摘要：HACCP (Hazard Analysis Critical Control Points) is a scientifically based set of principles that is designed to prevent food borne illness. This dynamic system uses a combination of food handling procedures, monitoring and record keeping to have food safe. HACCP is based around seven established principles. This paper proposes fuzzy approach in establishing critical limits in process of ensuring food safety.
关键词：HACCP; fuzzy approach