Using Six Sigma Methodology In Solving The Critical Control Points Problems in (HACCP) System/ Case Study in Mosul Dairy Factor | ||
| journal of kirkuk University For Administrative and Economic Sciences | ||
| Article 1, Volume 2, Issue 1, June 2012, Pages 202-221 PDF (440.72 K) | ||
| Authors | ||
| Omar A. Ismaeel; Layla M. AL-Hameed; Alaa Hasseb A. Aljalealy | ||
| Abstract | ||
| Abstract The HACCP concept is one of the developed and modern concept within food industries in recent year , the system is concern about food safety though determining critical hazard which may harm food safety in any manufacturing and distribution chains phases , so the HACCP is can be consider as a global system developed by food manufactures to raise standards of food safety and quality generally . The HACCP system purpose is to providing an effective and practicable management tools for identifying food safety hazards and ensuring that adequate controls are in place which includes suppliers ,equipment makers , packaging , services providers farmers , food manufacturing process , and retailers organizations. the importance of this research comes from its concerning with applying serene principles of HACCP system concept and identifying hazards which may harm production process in Mosul . | ||
| Keywords | ||
| Six sigma | ||
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