Betekenis van:
critical analysis

Voorbeeldzinnen

1. Hazard analysis and critical control points
2. Hazard analysis and critical control points (HACCP) system
3. the trend of company's profit/revenue and a critical analysis of the reasons determining such profit,
4. a common plan of hazard analysis and critical control points (HACCP plan);
5. The application of hazard analysis and critical control point (HACCP) principles to primary production is not yet generally feasible.
6. a HACCP plan relating to avian influenza, developed following the seven steps (namely hazards analysis, list of the critical control points (CCP), critical limits, monitoring procedures, corrective actions, verification and recordings), and which shall include at least the following elements:
7. food and feed control procedures based on HACCP (Hazard Analysis Critical Control Point) principles; audit techniques to verify implementation of HACCP systems,
8. Food and feed control procedures based on HACCP (hazard analysis critical control point) principles; audit techniques to verify implementation of HACCP systems,
9. Regulation (EC) No 852/2004 lays down general rules for food business operators on the hygiene of foodstuffs, taking account, inter alia, of procedures based on the principles of hazard analysis and critical control points.
10. A system of hazard analysis and critical control points is in place and maintained which allows for the control of the requirements laid down in paragraphs 1 to 6.
11. they come from an establishment or establishments implementing a programme based on the hazard analysis and critical control point (HACCP) principles in accordance with Regulation (EC) No 852/2004;
12. Strengthen agricultural and food market systems, including quality controls and hazard analysis critical control point (HACCP); reduce policy distortions of agricultural markets and reform the Directorate for Commodity Reserves.
13. Member States should ensure, in particular, that feed business operators use in their Hazard Analysis and Critical Control Points (HACCP) system [9] the guidance values referred to in point 5 to determine the critical limits at critical control points which separate acceptability from unacceptability, for the prevention, elimination or reduction of identified hazards.In applying these guidance values, Member States should take into account the fact that the guidance values for cereals and cereal products have been determined for the most tolerant animal species and are therefore to be considered as upper guidance values.
14. Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs [1] lays down general rules for food business operators on the hygiene of foodstuffs, based on hazard analysis and critical control points principles.
15. the costs of training personnel for the introduction of quality assurance schemes such as ISO 9000 or 14000 series, systems based on hazard analysis and critical control points (HACCP), traceability systems, systems to assure respect of authenticity and marketing norms or environmental audit systems (max. 100 %);