HACCP
A Practical Approach
Seiten
1998
|
2nd Revised edition
Chapman and Hall (Verlag)
978-0-412-75440-1 (ISBN)
Chapman and Hall (Verlag)
978-0-412-75440-1 (ISBN)
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The purpose of this text is to explain what HACCP really is and what it can do for any food business. The second edition takes account of a number of changes in the HACCP field since the first edition was published, including the updating of the Codex "HACCP system and guidelines".
The purpose of this text is to explain what HACCP really is and what it can do for any food business. It leads the reader through the accepted international approach to HACCP and shows how to do it, from start to finish of the initial study, through to continuous maintenance of your system. The information given within the book may also be used as a basis for developing a HACCP training programme. The second edition takes account of a number of changes in the HACCP field in the intervening four years. The Codex "HACCP system and guidelines" has been updated and republished and increased experience in the practicalities of HACCP worldwide has led to changes in the way it is applied.
The purpose of this text is to explain what HACCP really is and what it can do for any food business. It leads the reader through the accepted international approach to HACCP and shows how to do it, from start to finish of the initial study, through to continuous maintenance of your system. The information given within the book may also be used as a basis for developing a HACCP training programme. The second edition takes account of a number of changes in the HACCP field in the intervening four years. The Codex "HACCP system and guidelines" has been updated and republished and increased experience in the practicalities of HACCP worldwide has led to changes in the way it is applied.
An introduction to HACCP; why use HACCP?; preparing for HACCP; an introduction to hazards and their significance and control; designing safety into products and processes - can it be made safe?; how to do a HACCP study; putting the NACCP plan into practice; HACCP as a way of life - maintaining your HACCP system; broader applications - linking HACCP with other quality management techniques. Appendices: case studies; pathogen profiles.
| Reihe/Serie | Chapman & Hall Food Science Book |
|---|---|
| Zusatzinfo | references, glossary, index |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 333 g |
| Themenwelt | Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung |
| Technik | |
| ISBN-10 | 0-412-75440-1 / 0412754401 |
| ISBN-13 | 978-0-412-75440-1 / 9780412754401 |
| Zustand | Neuware |
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