Sinopsis
Hazard Analysis and Critical Control Points is a pro-active, preventive system that, when properly understood and implemented, can help ensure food safety. This reference - drawing from principles recommended by the National Advisory Committee on Microbiological Criteria for Foods and based on the HACCP short course presented by the Institute of Food Technologists - provides readers with a systematic blueprint for applying HACCP to control biological, chemical and physical hazards in foods. The first three chapters of the book lay the groundwork by defining HACCP, presenting its main principles, and discussing biological, chemical and physical hazards in foods. The next seven chapters offer an in-depth discussion and analysis of the seven principles recommended by the NACMCF. This book should be of interest to food technologists and quality control personnel in food processing companies.
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Reseña del editor
The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.
Reseña del editor
Hazard Analysis and Critical Control Points is a pro-active, preventive system that, when properly understood and implemented, can help ensure food safety. This reference - drawing from principles recommended by the National Advisory Committee on Microbiological Criteria for Foods and based on the HACCP short course presented by the Institute of Food Technologists - provides readers with a systematic blueprint for applying HACCP to control biological, chemical and physical hazards in foods. The first three chapters of the book lay the groundwork by defining HACCP, presenting its main principles, and discussing biological, chemical and physical hazards in foods. The next seven chapters offer an in-depth discussion and analysis of the seven principles recommended by the NACMCF. This book should be of interest to food technologists and quality control personnel in food processing companies.
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HACCP: Principles and Applications
Librería: clickgoodwillbooks, Indianapolis, IN, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media. Nº de ref. del artículo: CSIV.0412071010.A
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