Isbn: 9780412754401 - haccp: a practical approach (chapman & hall food science book) (12 Ergebnisse)

Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hard Cover. Zustand: fine. Zustand des Schutzumschlags: --. 2nd ed.; 9-1/8" tall; 403 pages including index; laminated blue cover. Hardcover.

Hardcover. Zustand: Good. . Satisfaction 100% guaranteed.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New.

Zustand: New. In English.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Hardcover. Zustand: Brand New. 2nd edition. 384 pages. 6.14x0.94x9.21 inches. In Stock.

Gebunden. Zustand: New.

Buch. Zustand: Neu. Neuware - 1 An introduction to HACCP.- 1.1 Where did HACCP come from .- 1.2 Why should I use HACCP .- 1.3 How does HACCP help .- 1.4 What are the benefits .- 1.5 Are there any drawbacks .- 1.6 What are the Principles of HACCP .- 1.7 Is HACCP applicable to everyone .- 2 Why use HACCP.- 2.1 Management of product safety.- 2.2 Examples of food safety incidents.- 2.3 Limitations of inspection and testing.- 2.4 External pressures.- 2.5 Prioritization for improvement.- 2.6 Meeting food safety objectives.- 2.7 The benefits.- 3 Preparing for HACCP.- 3.1 Preparing the way - personnel and training.- 3.2 What is our current status - baseline audit and gap analysis.- 3.3 How do we get there .- 3.4 Summary.- 4 An introduction to hazards, their significance and control.- 4.1 Hazards and their significance.- 4.2 Hazard types.- 4.3 Understanding control measures and control points.- 4.4 Practical hazard control.- 5 Designing safety into products and processes - can it be made safely .- 5.1 Intrinsic factors.- 5.2 Raw materials.- 5.3 Process technologies.- 5.4 Establishing a safe and achievable shelf-life.- 5.5 Product safety assessment.- 6 How to do a HACCP Study.- 6.1 What is the HACCP Plan .- 6.2 Define your terms of reference.- 6.3 Describe the products and their intended use.- 6.4 Constructing a Process Flow Diagram.- 6.5 Carrying out the hazard analysis.- 6.6 Where are the Critical Control Points .- 6.7 Building up the HACCP Control Chart.- 6.8 Process capability - can the Critical Limits be met .- 6.9 Challenging your controls.- 6.10 Validation of the HACCP Plan.- 7 Putting the HACCP Plan into practice.- 7.1 Implementation requirements.- 7.2 Implementation Team.- 7.3 Training.- 7.4 Set up monitoring systems.- 7.5 Record keeping.- 7.6 Facilities and equipment.- 7.7 Implementing the Plan.- 7.8 Confirm and verify that implementation is complete.- 8 HACCP as a way of life - maintaining your HACCP System.- 8.1 Initial and ongoing verification through audit.- 8.2 Analysis of data.- 8.3 Keeping abreast of emerging hazards.- 8.4 Updating and amending your HACCP Plan.- 8.5 Ongoing training requirements.- 8.6 Summary of maintenance requirements.- 9 Broader applications - linking HACCP with other Quality Management techniques.- 9.1 HACCP and Quality Management Systems.- 9.2 Laboratory accreditation.- 9.3 Broader applications of HACCP.- 9.4 Using HACCP in targeting resource - a strategy for continuous improvement.- 10 Epilogue.- 10.1 Introduction.- 10.2 Integrated food safety management system.- 10.3 Education and training.- 10.4 Closing thoughts from the authors.- References, further reading and resource material.- Appendices.…