Hazard analysis and critical control point in the modern food processing enterprises (rtt)(Chinese Edition)

Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :2004-01-01 Pages: 339 Publisher: China Metrology Publishing title: the application original price of the hazard analysis and critical control point in the modern food processing enterprises: 46 Author: Zhang Gensheng editor Publisher: China Metrology Press Publication Date :2004-1-1 0:00:00 ISBN: 9.787.502.619.787 Words: 527.000 yds: 339 Revision: 1 Binding: Paperback: 16 Weight: Editor's executive summary book to food enterprises HACCP implementation Guide for guidance. citing a large number of application examples. 9 categories of meat. aquatic products. fruit and vegetable products. dairy products. soft drinks. wine. grease. food. bakery food processing enterprises how to build and run the HACCP system. and one by one its production process hazard analysis to identify the critical control points to guide the establishment of the corrective action program and monitoring procedures. This book is available for food processing industry technical and management personnel. the relevant professional universities and students. as well as the certification body personnel learn reference. CONTENTS CHAPTER application of the basis of the first section of the HACCP system Good Manufacturing Practice (GMP). good operating practice (GMP) generation and development Second. China's food good practices of foreign food Good Manufacturing Practice Section II admission standard operating monitoring and recording the third quarter of Hazard Analysis and Critical Control Point (HACCP) procedures (SSOP) and admission control program (SCP). Standard Operating Procedures (SSOP) admission. admission a HACCP system generates and Development II steps of the fourth quarter. the concepts and principles of the HACCP system. implementation of HACCP plan HACCP plan file preparation. preparation phase. Hazard Analysis Table. HACCP Schedule IV. validation reports five HACCP plan manual includes the following content first five HACCP system audit and certification. audit terminology and basic principles of the HACCP system of internal audit three QC procedures for the certification of the HACCP system HACCP in meat products processing enterprises in the application of Section I pig slaughter HACCP system of establishment of a Product Description Second. pigs true split the production process flow diagrams. hazard analysis and risk assessment. preparation of Section II of cattle slaughtered HACCP system to establish a HACCP plan. product description two cattle slaughtering production process flow diagram Third. the hazard analysis and risk assessment. HACCP plans to write the third quarter poultry slaughter establishment of HACCP system Product Description two. poultry slaughter three Production flow chart prepared by HACCP plan in section IV sandwiches production HACCP system establish a product description. the sandwich production process flow diagram. hazard analysis and risk assessment IV. HACCP plan preparation Section V Sausage production and the establishment of the HACCP system Product Description Second. Sausage production process flow diagram. hazard analysis and risk assessment. HACCP plans prepared in section VI Product Description two frozen hamburger production process flow diagram. hazard analysis and risk assessment four frozen hamburger production and the establishment of the HACCP system. HACCP plans to write Chapter of HACCP in the application of Chapter IV of aquatic products processing enterprises HACCP in fruit and vegetable processing enterprises Chapter HACCP in dairy production enterprises Chapter HACCP application of Chapter VII of the HACCP processing enterprises in the soft drinks in wine production enterprises Chapter VIII of HACCP in the preamble to the application of Chapter IX of the oil processing enterprises of HACCP in food processing enterprises in the application of Chapter HACCP in the references of.…