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Haccp (Other digital)
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Haccp (Other digital)
S. Mortimore, Carol Wallace, Christos A. Cassianos
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The Hazard Analysis and Critical Control Point (HACCP) system is a
preventative food safety management system, that can be applied
throughout the food supply chain from primary production to the
consumer. HACCP is internationally recognised as the most effective
way to produce safe food, providing a structure for objective
assessment of what can go wrong and requiring controls to be put in
place to prevent problems. As part of the Blackwell Food Industry
Briefing Series, this important book provides a concise,
easy-to-use, quick reference aimed at busy food-industry
professionals, students or others who need to gain an outline
working knowledge. The book is structured so that the reader can
read through it in a few hours and arm themselves with 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. Written by Sara
Mortimore and Carol Wallace, recognised international experts on
the HACCP system, this book is a vital tool for all those who need
to gain an overview of this extremely important and most useful of
food safety systems. * A concise, easy to use, quick reference
book. * Contains information needed to gain a working knowledge of
HACCP. * Written by people who have proven experience in the field,
in both large and small business and on an international basis.
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