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Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Softcover
Synopsis
The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness, manufacturers must ensure that their processes are seen to conform to the very highest standards. This volume takes a unique approach to this situation, combining analysis of management and technical issues with the presentation of microbiological data. Its format and construction are designed for easy and frequent use and its layout is user-friendly for the food processor. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LISA) approaches, it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and discussion of microbiological criteria together with data tables. Written by professionals in the food processing industries, Principles and practices for the safe processing of foods is an invaluable reference work and will be of interest to managers, technologists, microbiologists and students.
"synopsis" may belong to another edition of this title.
About the Author
D A Shapton and N F Shapton, H J Heinz Company, UK
From the Back Cover
The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness, manufacturers must ensure that their processes are seen to conform to the very highest standards.
This volume takes a unique approach to this situation, combining analysis of management and technical issues with the presentation of microbiological data. Its format and construction are designed for easy and frequent use and its layout is user-friendly for the food processor. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LISA) approaches, it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and discussion of microbiological criteria together with data tables.
Written by professionals in the food processing industries, Principles and practices for the safe processing of foods is an invaluable reference work and will be of interest to managers, technologists, microbiologists and students.
"About this title" may belong to another edition of this title.
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Principles and Practice for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Principles and Practice for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Paperback. Condition: Very Good. Principles and Practice for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9781855733626
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Principles and Practices for the Safe Processing of Foods
Published by
Elsevier Science & Technology, 1993
ISBN 10: 1855733625
ISBN 13: 9781855733626
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Softcover
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Condition: Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. Seller Inventory # 17272746-20
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Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Principles and Practices for the Safe Processing of Foods
Published by
Woodhead Publishing, Cambridge, 1998
ISBN 10: 1855733625
ISBN 13: 9781855733626
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Soft Cover
First Edition
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Soft Cover. Condition: Good. No Jacket. Reprint. From an academic library with the usual stamps etc. Paper covers now incorporated into library boards. This item is heavy and will attract postal surcharges. B00005141. Seller Inventory # B00005141
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Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Softcover. Condition: Bon. Ancien livre de bibliothèque avec équipements. Edition 1998. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Edition 1998. Ammareal gives back up to 15% of this item's net price to charity organizations. Seller Inventory # G-162-020
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Principles and Practices for the Safe Processing of Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Principles and Practices for the Safe Processing of Foods
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