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

Mortimore, S.; Wallace, Carol

Hardcover

ISBN 10: 0412570203 ISBN 13: 9780412570209

Publisher: Aspen Publishers, 1994

Synopsis

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.

About this title

Synopsis

The first book in a new series, "HACCP: A Practical Approach" provides thorough and practical details of the HAACP system, its implementation and its maintenance in the food industry. Written by experts, the book should be of use for all those in the food industry responsible for HACCP, regulatory, food safety and quality control personnel. This book should be of interest to food industry personnel, regulatory personnel, food safety officers, quality control personnel, food production managers; teachers and upper level students in food science and food technology.

Edition details

• Publisher: Aspen Publishers
• Publication date: 1994
• Language: English
• ISBN 10: 0412570203
• ISBN 13: 9780412570209
• Binding: Hardcover
• Number of pages: 352