Principles and Practices for the Safe Processing of Foods

Softcover

ISBN 10: 0750617756 ISBN 13: 9780750617758

Publisher: Butterworth-Heinemann, 1994

The safe processing of foods is of paramount importance to all those involved in the food industries and, with increasing consumer awareness producers must ensure that their processes are seen to conform to the very highest standards. This volume takes
a unique approach to this situation, combining analysis of management techniques and technical issues with the presentation of microbiological data.
Using Total Quality Management (TQM) and Longitudinally Integrated Safety Assurance (LISA) approaches, it describes a wide range of strategies, principles and practices that may be used, including the establishment and use of Hazard Analysis Critical Control Point (HACCP) techniques, pathogen profiles and a discussion of microbiological data together with data tables.

Review:

'the knowledge and expertise of one of the world's premier food processing companies should make this volume essential reading for those employed in the food industry' - Food Science and Technology Today
'one of the most significant reference books on food safety to have been published in recent years' - Food Control
'The book is written in a style which is not only easy to read but also set out for ease of reference. I would recommend this book to anyone working in the technical aspects of the food industry; manufacturing, distribution, retailing or the service sector. It is difficult to think of a book which brings so much knowledge of Food Safety within one volume and as such must be considered excellent value for money.' Dr S. Shaw, J. Sainsbury Plc - Food Control.