HACCP : A Practical Approach /
| Autores principales: | , |
|---|---|
| Autor Corporativo: | |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2013.
|
| Edición: | 3rd ed. 2013. |
| Materias: |
Tabla de Contenidos:
- Foreword
- Acknowledgements
- About the Authors
- Disclaimer
- About this Book
- Prologue
- 1. An Introduction to HACCP and its role in food safety control
- 2. Preparation and planning to achieve effective food safety management
- 3. Hazards, their significance and control
- 4. Prerequisites for food safety – PRPs and Operational PRPs
- 5. Designing food safety
- 6. How to do a HACCP Study
- 7. Implementation, Verification and Maintenance for Ongoing Risk Management
- 8. Considerations for HACCP application in different supply chain sectors
- Epilogue
- References, further reading and resource materials
- Appendices
- Index.