Improving Food Safety Through the Implementation of Hazard Analysis and Critical Control Points (HACCP) in Conjunction With the Failure Mode and Effects Analysis (FMEA) Model in a Croissant Production Factory in Iran: A Case Study.
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| Title: | Improving Food Safety Through the Implementation of Hazard Analysis and Critical Control Points (HACCP) in Conjunction With the Failure Mode and Effects Analysis (FMEA) Model in a Croissant Production Factory in Iran: A Case Study. |
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| Authors: | Samimi, Parnian1 (AUTHOR), Aslani, Ramin1 (AUTHOR), Shariatifar, Nabi1,2 (AUTHOR), Jahed Khaniki, Gholamreza1,2 (AUTHOR), Ebadi Fathabad, Ayub1 (AUTHOR), Molaee-Aghaee, Ebrahim1,2 (AUTHOR) emolaeeaghaee@tums.ac.ir, Luzardo-Ocampo, Ivan (AUTHOR) ialo_08@outlook.com |
| Source: | Journal of Food Quality. 5/30/2026, Vol. 2026, p1-15. 15p. |
| Database: | Business Source Ultimate |
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| ISSN: | 01469428 |
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| DOI: | 10.1155/jfq/5558656 |
