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HACCP

Name: HACCP
Brand: Springer-Verlag New York Inc.
SKU: 9781468488203
Price: 54.21 EUR
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Principles and Applications

Autor: Merle D. Pierson

Jazyk:

Väzba: Brožovaná

Vydavateľ: Springer-Verlag New York Inc.

Dostupnosť: Skladom u dodávateľa v malom množstve

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54.21 €

The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a to...

Informácie o knihe

Autor

Merle D. Pierson

Jazyk

Angličtina

Väzba

Kniha - Brožovaná

Vydalo

2012

Stránok

212

EAN

9781468488203

ISBN

1468488201

Enbook ID

06797702

Vydavateľ

Springer-Verlag New York Inc.

Hmotnosť

355

Rozmery

155 x 235 x 13

Kompletný popis

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.

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HACCP

Principles and Applications

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