HACCP: A Practical Approach (Practical Approaches to Food Control and Food Quality Series)

Wallace, Carol

ISBN 10: 0834219328 / ISBN 13: 9780834219328

Published by Aspen Publishers Inc, Gaithersburg, Maryland, 1998

About this Item

Gaithersburg, Maryland: Aspen Publishers Inc, 1998. The cover is in Near Fine condition with only a bit of very mild shelfwear. NO chips, tears, creases or fading. Bright and shiny. AS NEW inside. Pages are fresh, crisp, clean and unmarked -- obviously never read. Well illustrated with charts, tables, diagrams. Appendix: case studies. Glossary. Index. Bound in the original blue and white laminated boards. From the publisher: " The successful first edition of HACCP: A Practical Approach has established itself as the definitive text on HACCP for the food industry. In an easy to read style, it gives a step-by-step approach to developing an effective HACCP system. In this new edition authors bring us up to date with current thinking, including the use of more modular HACCP systems and even generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from UK, Ireland, USA, Canada, South America and Asia. It is an invaluable text for everyone who needs to know what HACCP really is, what it can do for a food business, and the best way to build an effective system.". Second printing of the 2nd Revised ed. Hardcover. Near Fine - AS NEW condition/No dust jacket, as issued. Illus. by NOT a library discard. 8vo. xx, 403pp. Great Packaging, Fast Shipping.

Seller Inventory # 030138

Bibliographic Details

• Title: HACCP: A Practical Approach (Practical Approaches to Food Control and Food Quality Series)
• Publisher: Aspen Publishers Inc, Gaithersburg, Maryland
• Publication Date: 1998
• Language: English
• ISBN 10: 0834219328
• ISBN 13: 9780834219328
• Binding: Hardcover
• Illustrator: NOT a library discard
• Edition: Second printing of the 2nd Revised ed.
• Condition: Near Fine - AS NEW condition
• Dust Jacket Condition: No dust jacket, as issued
• Seller catalogs:
  • Medicine / Medical History / Health
  • Cooking / Food / Beverages

About this title

Synopsis

The successful first edition of HACCP: A Practical Approach has established itself as the definitive text on HACCP for the food industry. In an easy to read style, it gives a step-by-step approach to developing an effective HACCP system. In this new edition authors bring us up to date with current thinking, including the use of more modular HACCP systems and even generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from UK, Ireland, USA, Canada, South America and Asia. It is an invaluable text for everyone who needs to know what HACCP really is, what it can do for a food business, and the best way to build an effective system.

From the Back Cover

Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.

The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.