HACCP A Practical Approach /

HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, impl...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Mortimore, Sara (Autor), Wallace, Carol (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2013.
Edición:3rd ed. 2013.
Temas:
Food science.
Security systems.
Public health.
Food Science.
Security Science and Technology.
Public Health.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Foreword
  • Acknowledgements
  • About the Authors
  • Disclaimer
  • About this Book
  • Prologue
  • 1. An Introduction to HACCP and its role in food safety control
  • 2. Preparation and planning to achieve effective food safety management
  • 3. Hazards, their significance and control
  • 4. Prerequisites for food safety - PRPs and Operational PRPs
  • 5. Designing food safety
  • 6. How to do a HACCP Study
  • 7. Implementation, Verification and Maintenance for Ongoing Risk Management
  • 8. Considerations for HACCP application in different supply chain sectors
  • Epilogue
  • References, further reading and resource materials
  • Appendices
  • Index.

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