HACCP: A practical approach: v. 1 (Practical Approaches to Food Control & Food Quality Series) - Tapa dura

Mortimore, Sara

 
9780412570209: HACCP: A practical approach: v. 1 (Practical Approaches to Food Control & Food Quality Series)

Sinopsis

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.

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Reseña del editor

'Concise and easy to read..This is an excellent book covering an important topic of interest to the food industry.' - Microbiology Newsletter'...this is an excellent text..all academic departments teaching any aspect associated with food and its production should have copies too.' - The Genetic Engineer and Biotechnologist'Once in a while, someone writes a how-to book that is both timely and usable. This is one of those, There are a number of good books on the principles and conceptual interpretations of HACCP (Hazard Analysis Critical Control Points), but when it comes to practical, step-by-step considerations in implementing a HACCP program in a food plant, this is the best I have seen so far.' - Food Technology

"Sobre este título" puede pertenecer a otra edición de este libro.

Otras ediciones populares con el mismo título

9780412754401: HACCP: A Practical Approach (Chapman & Hall Food Science Book)

Edición Destacada

ISBN 10:  0412754401 ISBN 13:  9780412754401
Editorial: Springer, 1998
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