HACCP: A practical approach: v. 1 (Practical Approaches to Food Control & Food Quality Series) - Hardcover

Mortimore, Sara

Hardcover

ISBN 10: 0412570203 ISBN 13: 9780412570209

Verlag: Springer, 1995

Inhaltsangabe

1 Introduction to HACCP.- 2 Why use HACCP?.- 3 Preparing for HACCP.- 4 An Introduction to Hazards - their Significance and Control.- 5 Designing Safety into Products and Processes.- 6 How to do a HACCP Study.- 7 Putting the HACCP Plan into Practice.- 8 HACCP as a way of life - maintaining your HACCP System.- 9 Broader Applications of HACCP - using HACCP Techniques in other Areas.- HACCP and Quality Management Systems - their Combined Strength.- Appendix A HACCP Case Studies.- Appendix B Examples of Practical Hazard Control.- Appendix C Pathogen Profiles.- Appendix D Glossary.- Appendix E Abbreviations and Definitions.- References and Further Reading.

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Reseña del editor

'Concise and easy to read..This is an excellent book covering an important topic of interest to the food industry.' - Microbiology Newsletter'...this is an excellent text..all academic departments teaching any aspect associated with food and its production should have copies too.' - The Genetic Engineer and Biotechnologist'Once in a while, someone writes a how-to book that is both timely and usable. This is one of those, There are a number of good books on the principles and conceptual interpretations of HACCP (Hazard Analysis Critical Control Points), but when it comes to practical, step-by-step considerations in implementing a HACCP program in a food plant, this is the best I have seen so far.' - Food Technology

Details zur Ausgabe

• Verlag: Springer
• Erscheinungsdatum: 1995
• Sprache: Englisch
• ISBN 10: 0412570203
• ISBN 13: 9780412570209
• Einband: Tapa dura
• Anzahl der Seiten: 320
• Kontakt zum Hersteller: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3,69115 Heidelberg, Germany; Heidelberg; 69115; Deutschland