HACCP

Beschreibung

The Hazard Analysis and Critical Control Point (HACCP) system is apreventative food safety management system, that can be appliedthroughout the food supply chain from primary production to theconsumer. HACCP is internationally recognised as the most effectiveway to produce safe food, providing a structure for objectiveassessment of what can go wrong and requiring controls to be put inplace to prevent problems. As part of the Blackwell Food Industry Briefing Series,this important book provides a concise, easy-to-use, quickreference aimed at busy food-industry professionals, students orothers who need to gain an outline working knowledge. The book isstructured so that the reader can read through it in a few hoursand arm themselves with the essentials of the topic. Clearlypresented, this HACCP briefing includes checklists, bullet points,flow charts, schematic diagrams for quick reference, and at thestart of each section the authors have provided useful key pointssummary boxes. Written by Sara Mortimore and Carol Wallace, recognisedinternational experts on the HACCP system, this book is a vitaltool for all those who need to gain an overview of this extremelyimportant and most useful of food safety systems. * * A concise, easy to use, quick reference book. * Contains information needed to gain a working knowledge ofHACCP. * Written by people who have proven experience in the field, inboth large and small business and on an international basis.

Autor*in

Sara E. Mortimore

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Biowissenschaften Food Science & Technology Lebensmittelforschung u. -technologie Life Sciences Microbiology & Virology Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit Mikrobiologie u. Virologie

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"Recommended, especially for a business or agriculture/ food science library" E-Streams, 2002.
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