Thesis (M.E.)--University of Adelaide, Dept. of Civil Engineering, 1974.

Thesis (M.S. in Management)--Naval Postgraduate School, December 1990. / Thesis Advisor: Sessions, Sterling. Second Reader: Kang, Keebom. "December 1990." Description based on title screen as viewed on April 2, 2010. DTIC Identifier(s): Management planning and control, quality control, quality, management, Battalion Level Organizations, TQM (Total Quality Management), quality management, Theses. Author(s) subject terms: Process imporvement model, implementation of TQM. Includes bibliographical references (p. 70). Also available in print.

Thesis (M.S. in Management)--Naval Postgraduate School, December 1990. / Thesis Advisor(s): Crawford, Alice ; Roberts, Benjamin. "December 1990." Description based on title screen as viewed on March 31, 2010. DTIC Identifier(s): Leadership Training, Management Planning And Control, Officer Personnel, Naval Personnel, Naval Warfare, Quality Control, TQM (Total Quality Management), Quality Management, TQM, Total Quality Management, Theses. Author(s) subject terms: Total Quality Leadership, Leadership, Management and Education Training, Command Excellence Program. Includes bibliographical references (p. 91-95). Also available in print.

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2009. / Includes bibliographical references.

Thesis (M.B.A.)--University of Hong Kong, 1994. / Includes bibliographical references (leaves 95-97).

Thesis (Ph.D.)--University of Wollongong, 2006. / Typescript. Includes bibliographical references: leaf 243-265.

Licentiatavhandling (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2006. / Härtill 2 uppsatser.

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2009. / Includes bibliographical references.

Thesis (M.S.)--Brigham Young University. Dept. of School of Technology, 2008. / Includes bibliographical references (p. 75-77).

Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2007. / Submitted by Caroline Silva (krol_bilhar@hotmail.com) on 2012-10-22T16:47:04Z No. of bitstreams: 1 anlise de perigos e pontos crticos de controle.pdf: 1012043 bytes, checksum: a178ea7de80daa5097795f55e1f95573 (MD5) / Approved for entry into archive by Bruna Vieira(bruninha_vieira@ibest.com.br) on 2012-11-06T15:05:02Z (GMT) No. of bitstreams: 1 anlise de perigos e pontos crticos de controle.pdf: 1012043 bytes, checksum: a178ea7de80daa5097795f55e1f95573 (MD5) / Made available in DSpace on 2012-11-06T15:05:02Z (GMT). No. of bitstreams: 1 anlise de perigos e pontos crticos de controle.pdf: 1012043 bytes, checksum: a178ea7de80daa5097795f55e1f95573 (MD5) Previous issue date: 2007 / O programa de qualidade Análise de Perigos e Pontos Críticos de Controle – APPCC, segundo a NBR/ANVISA no 14.900, estabelece como princípios, a prevenção de riscos à saúde humana, bem como a redução ou eliminação de alterações nos alimentos através da aplicação de práticas de controles operacionais ao longo da cadeia produtiva. Desta maneira, a aplicação deste programa é considerada uma importante ferramenta para a segurança alimentar e controle de qualidade dos alimentos destinados ao consumo humano. São pré-requisitos fundamentais, as Boas Práticas de Fabricação - BPF, constituindo-se na base higiênico-sanitária para implantação do sistema. A implantação destas práticas simplifica e viabiliza o plano, assegurando sua integridade e eficiência operacional. Como partes da metodologia de avaliação do programa, foram identificadas as fases operacionais relacionadas ao processamento e estabelecido um sistema de vigilância para cada Pontos Críticos de Controle-PCC. Foram determinados os limites críticos e suas medidas preventivas e corretivas. Em função dos perigos de natureza biológica, associados à saúde pública deve ser avaliada a presença de microrganismos relacionados com a segurança alimentar, deterioradores e/ou patogênicos: Salmonella sp., coliformes a 45 oC, Staphylococcus coagulase positiva e Pseudomonas sp. As Pseudomonas sp. são as bactérias de maior incidência neste tipo de matéria-prima e indicadoras da extensão da deterioração. A decomposição por este microrganismo produz sabores e odores sulfidrílicos. O odor de frutas podres é produzido pela Pseudomonas fragi através da decomposição de aminoácidos monoamínicos ou monocarboxílicos com formação de aldeídos, sulfitos voláteis, cetonas e ésteres. Foi realizado o monitoramento deste microrganismo, através de uma avaliação microbiológica durante o recebimento, no pescado in natura, nos filés processados e pré-embalados e no produto final, congelado. O trabalho objetiva a avaliação dos PCC no processamento do filé congelado de tilápia (Oreochromis niloticus) na modalidade Individual Quick Frozen – IQF, produzido pela Costa Sul Pescados Ltda. /SC. / The quality program Analysis of Dangers and Critical Points of Control - HACCP, according to NBR/ANVISA no.14.900, establishes as principles, the prevention of risks to the human health, as well as the reduction or elimination of alterations to food via the application of practices of operational controls along the productive chain. Thus, the application of this program is considered an important tool for the alimentary safety and control of quality of food destined to human consumption. They are fundamental requirements, the Good Practices of Production – GPP, making up the hygienic-sanitary base for implantation of the system. The implantation of these practices simplifies and it makes possible the plan, assuring its integrity and operational efficiency. As part of the methodology of evaluation of the program, it was identified the operational phases related to processing and established a surveillance system for each CPC. The critical limits were established and its preventive and corrective measures. Concerning to the dangers of biological nature, associated to the public health the presence of microorganisms related with the alimentary safety, deteriorating and/or pathogenic agents should be evaluated: Salmonella sp., coliforms to 45 oC, Staphylococcus positive coagulase and Pseudomonas sp. The Pseudomonas sp. are bacteria of large incidence in this type of raw material and indicative of the extension of deterioration. The decomposition for Pseudomonas sp. produces sulfidrilic flavors and scents. The scent of rotten fruits is produced by the Pseudomonas fragi through the decomposition of monoamine or monocarboxyl aminoacids with formation of aldehydes, volatile sulfites, acetones and esters. It was intended, through an microbiological evaluation, to monitor this microorganism, during the process of receiving fish in natura, in the filets processed and pre-packed and final product under storage. The work aims at the evaluation of the Critical Points of Control in the processing of the frozen filet of tilapia (Oreochromis niloticus) in the Individual modality Quick Frozen - IQF, produced by Costa Sul Pescados Ltd. /SC.