HACCP : Principles and Applications

Merle D. Pierson

ISBN 10: 1468488201 / ISBN 13: 9781468488203

Published by Springer, Springer, 2012

About this Item

Druck auf Anfrage Neuware - Printed after ordering - 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 a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted 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 man agement, education and related areas who are responsible for food safety man agement. 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 rec ommended 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.

Seller Inventory # 9781468488203

Bibliographic Details

• Title: HACCP : Principles and Applications
• Publisher: Springer, Springer
• Publication Date: 2012
• Language: English
• ISBN 10: 1468488201
• ISBN 13: 9781468488203
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 235W x 155H x 13D millimeters 235 millimeters width by 155 millimeters height by 13 millimeters depth
• Weight: 353 grams

About this title

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