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Risk analysis method used in small- and medium-sized food enterprises implementing ISO 22000:2018 and HACCP to conditionally determine “inspection-acceptance” as a critical control point

Crossref DOI link: https://doi.org/10.1007/s00769-020-01447-3

Published Online: 2020-11-03

Published Print: 2020-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Chen, Hsinjung

Liou, Bo-Kang

Chen, Chin-Shuh

Chuang, Pei-Ting https://orcid.org/0000-0002-7591-3512
Funding

Funding for this research was provided by:

Taiwan Food Technologists Association (TFTS-108-001)
License Information

Text and Data Mining valid from 2020-11-03

Version of Record valid from 2020-11-03
More Information

Article History

Received: 5 November 2019

Accepted: 25 September 2020

First Online: 3 November 2020

Compliance with ethical standards

:

: The authors declared that they have no conflict of interests.

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