Principles and Practices for the Safe Processing of Foods
Language: English
Published by Woodhead Publishing, Cambridge, 1998
- First Edition
- Softcover
- Used
Seller: Webbooks, Wigtown, Wigtown, United KingdomWebbooks, Wigtown
AbeBooks seller since May 8, 2001
Association member: PBFA
Condition: Used - Good
US$ 16.36
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Add to basketItem description from seller
From an academic library with the usual stamps etc. Paper covers now incorporated into library boards. This item is heavy and will attract postal surcharges.
Seller Inventory # B00005141
- Title
- Principles and Practices for the Safe Processing of Foods
- Author
- Shapton David A and Shapton Norah F Editing
- Publisher
- Woodhead Publishing, Cambridge
- Publication year
- 1998
- Condition
- Good
- Dust jacket
- No Jacket
- Book Type
- B00005141
- Binding
- Soft Cover
- Language
- English
- ISBN 10
- 1855733625
- ISBN 13
- 9781855733626
- Edition
- Reprint.
This volume takes a unique approach to this situation, combining analysis of management and technical issues with the presentation of microbiological data. Its format and construction are designed for easy and frequent use and its layout is user-friendly for the food processor. 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 discussion of microbiological criteria together with data tables.
Written by professionals in the food processing industries, Principles and practices for the safe processing of foods is an invaluable reference work and will be of interest to managers, technologists, microbiologists and students.
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About the Author
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Webbooks, Wigtown
Wigtown, United Kingdom
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