Volume 1 Number 2 Year - 2007

Number of articles: 11



FUZZY APPROACH IN EVALUATION OF OPERATIONS IN FOOD PRODUCTION

Authors: Danijela Tadic, Miladin Stefanovic

Abstract: 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.

Keywords: HACCP, fuzzy approach

Article info: pp. 97-104

Recieved: 10.03.2007  Accepted: 25.04.2007  UDC: 641:658.562   Downloads: 590


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