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" HACCP / "


Document Type : BL
Record Number : 658917
Doc. No : dltt
Main Entry : Mortimore, Sara.
Title & Author : HACCP /\ Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos.
Publication Statement : Oxford ;Malden, MA :: Blackwell Science,, 2001.
Series Statement : Food industry briefing series
Page. NO : x, 136 p. :: ill. ;; 24 cm.
ISBN : 0632056487 (pbk.)
: : 9780632056484 (pbk.)
Bibliographies/Indexes : Includes bibliographical references (p. 129-130) and index.
Contents : Sect. 1. Introduction to HACCP. 1.1. What is HACCP? 1.2. Where did it come from? 1.3. How does it work? 1.4. What are the seven HACCP principles? 1.5. Is it difficult to use? 1.6. Why use it? 1.7. What type of company would use HACCP? 1.8. Are there any common misconceptions? 1.9. How do we know HACCP works? 1.10. What actually gets implemented in the workplace? 1.11. How does a HACCP plan get written? 1.12. Who carries out the HACCP study? 1.13. What is the regulatory position of HACCP? 1.14. Are there other driving forces for the use of HACCP? 1.15. What does it cost? 1.16. Is there anything more that I should know? -- Sect. 2. The HACCP System Explained. 2.1. HACCP system overview -- How does it all fit together?
Subject : Hazard Analysis and Critical Control Point (Food safety system)
Subject : Food adulteration and inspection.
Subject : Food handling-- Safety measures.
Subject : Food Contamination-- prevention control.
Subject : Quality Control.
Subject : Food Industry-- standards.
LC Classification : ‭TX531‬‭.M653 2001‬
Added Entry : Wallace, Carol.
copyhttps://lib.clisel.com/site/catalogue/658917
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