HACCP: A Practical Approach: v. 1 (Practical Approaches to Food Control & Food Quality Series)

Mortimore, S.

ISBN 10: 0412570203 / ISBN 13: 9780412570209

Published by Aspen Publishers, 1994

About this Item

Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.

Seller Inventory # rev1970567297

Bibliographic Details

• Title: HACCP: A Practical Approach: v. 1 (Practical Approaches to Food Control & Food Quality Series)
• Publisher: Aspen Publishers
• Publication Date: 1994
• Language: English
• ISBN 10: 0412570203
• ISBN 13: 9780412570209
• Binding: Hardcover
• Condition: Good
• Weight: 630 grams

About this title

Synopsis

1 Introduction to HACCP.- 2 Why use HACCP?.- 3 Preparing for HACCP.- 4 An Introduction to Hazards - their Significance and Control.- 5 Designing Safety into Products and Processes.- 6 How to do a HACCP Study.- 7 Putting the HACCP Plan into Practice.- 8 HACCP as a way of life - maintaining your HACCP System.- 9 Broader Applications of HACCP - using HACCP Techniques in other Areas.- HACCP and Quality Management Systems - their Combined Strength.- Appendix A HACCP Case Studies.- Appendix B Examples of Practical Hazard Control.- Appendix C Pathogen Profiles.- Appendix D Glossary.- Appendix E Abbreviations and Definitions.- References and Further Reading.