Hazard and risk analysis in food processing Second Edition: New approaches towards HACCP and food safety - Softcover

Besseling BSc, Mr Paul; Montes Saavedra MSc, Ms Elizabeth

 
9781517297589: Hazard and risk analysis in food processing Second Edition: New approaches towards HACCP and food safety
Softcover
ISBN 10: 1517297583 ISBN 13: 9781517297589
Publisher: CreateSpace Independent Publishing Platform, 2015

Synopsis

The introduction of HACCP system in the second half of the last century is the beginning of a new chapter in food safety control. The principle of risk analysis along with HACCP system is added to more classical approaches such as ‘inspection of end products’ and ‘production in accordance with regulations’. History has taught us a great deal about the limitations of these classical approaches. This book gives insight in the Bow Tie Method as a new approach for food safety control

"synopsis" may belong to another edition of this title.

Publisher
CreateSpace Independent Publishing Platform
Publication date
2015
Language
English
ISBN 10 
1517297583
ISBN 13 
9781517297589
Binding
Paperback
Edition number
2
Number of pages
102