Haccp: Principles and Applications - Hardcover

Pierson, Merle D.

Hardcover

ISBN 10: 0412071010 ISBN 13: 9780412071010

Publisher: Chapman & Hall, 1992

Synopsis

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 proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted the 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 management, education and related areas who are responsible for food safety management. 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 recommended 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.

Edition details

• Publisher: Chapman & Hall
• Publication date: 1992
• Language: English
• ISBN 10: 0412071010
• ISBN 13: 9780412071010
• Binding: Hardcover
• Number of pages: 212