Articles liés à HACCP

HACCP - Couverture souple

Mortimore, Sara E.

 
9780632056484: HACCP
Couverture souple
ISBN 10 : 0632056487 ISBN 13 : 9780632056484
Editeur : John Wiley &Sons, 2001

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

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.

Quatrième de couverture

This is to provide a concise, easy to use, quick reference book aimed at busy food industry professionals and students. The book will contain all information needed to gain a working knowledge of HACCP. It is viewed as an introductory level text assuming that those readers who go on to become practitioners will further their understanding through attendance at training courses, symposia and through access to more detailed texts.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
John Wiley &Sons
Date d'édition
2001
Langue
anglais
ISBN 10 
0632056487
ISBN 13 
9780632056484
Reliure
Broché
Nombre de pages
148
Coordonnées du fabricant
non disponible
Personne responsable
non disponible