Principles and Practices for the Safe Processing of Foods

Shapton D A

ISBN 10: 0750617756 ISBN 13: 9780750617758

Editorial: Elsevier, 1998

Idioma: Ingl�s

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Descripci�n

pp. 467.

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Detalles bibliogr�ficos

T�tulo: Principles and Practices for the Safe Processing of Foods
Editor: Elsevier
Fecha de publicaci�n: 1998
Idioma: Ingl�s
ISBN 10: 0750617756
ISBN 13: 9780750617758
Encuadernaci�n: Encuadernaci�n de tapa dura
Estado: New

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Sinopsis

The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness producers 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 techniques and technical issues with the presentation of microbiological data. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LIGA) 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 a discussion of microbiological data together with data tables.

Rese�a del editor

The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness producers 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 techniques and technical issues with the presentation of microbiological data. Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LIGA) 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 a discussion of microbiological data together with data tables.

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