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Application of HACCP system on Fish salting: Hazard analysis and Critical Control Points - Couverture souple
Synopsis
The need for a safe food is now an important agenda internationally partly due to globalization as food borne health problems found in one part of the world can easily spread all over the world within a short time. Quality assurance programmes are being instituted to ensure quality and safety of food in order to protect human health and promote food industry. The goal of HACCP is to be proactive by stopping, controlling, and preventing food safety problems using prerequisite programs and the seven HACCP principles.Therefore, the main objectives of this book is Identifying the potential physical, chemical and microbial hazards associated with fish salting, Determination the CCPs, Monitoring the control of the CCPs and the action that must be taken when a particular CCP is not under control throughout different processing steps; from primary receiving, processing, storage and until the point of consumption. And Record recommendations of the principles and application of HACCP system in fish salting This book is useful for those interested in the application of quality systems within the fishing industry and the workers in this industry, as well as those interested in this field
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Présentation de l'éditeur
The need for a safe food is now an important agenda internationally partly due to globalization as food borne health problems found in one part of the world can easily spread all over the world within a short time. Quality assurance programmes are being instituted to ensure quality and safety of food in order to protect human health and promote food industry. The goal of HACCP is to be proactive by stopping, controlling, and preventing food safety problems using prerequisite programs and the seven HACCP principles.Therefore, the main objectives of this book is Identifying the potential physical, chemical and microbial hazards associated with fish salting, Determination the CCPs, Monitoring the control of the CCPs and the action that must be taken when a particular CCP is not under control throughout different processing steps; from primary receiving, processing, storage and until the point of consumption. And Record recommendations of the principles and application of HACCP system in fish salting This book is useful for those interested in the application of quality systems within the fishing industry and the workers in this industry, as well as those interested in this field
Biographie de l'auteur
Hassan Rabea Mohamed master in agricultural sciences department: food science and technology (food industries) Fayoum university- Egypt- Assistant Researcher, fish processing lab, National Institute of Oceanography and Fisheries - Egypt
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Application of HACCP system on Fish salting
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LAP LAMBERT Academic Publishing, 2014
ISBN 10 : 3659595772
ISBN 13 : 9783659595776
Neuf
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Vendeur : moluna, Greven, Allemagne
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Rabea Mohamed HassanHassan Rabea Mohamed master in agricultural sciences department: food science and technology (food industries) Fayoum university- Egypt- Assistant Researcher, fish processing lab, National Institute of Oceanograph. N° de réf. du vendeur 5167474
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Application of HACCP system on Fish salting : Hazard analysis and Critical Control Points
Edité par
LAP LAMBERT Academic Publishing, 2014
ISBN 10 : 3659595772
ISBN 13 : 9783659595776
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The need for a safe food is now an important agenda internationally partly due to globalization as food borne health problems found in one part of the world can easily spread all over the world within a short time. Quality assurance programmes are being instituted to ensure quality and safety of food in order to protect human health and promote food industry. The goal of HACCP is to be proactive by stopping, controlling, and preventing food safety problems using prerequisite programs and the seven HACCP principles.Therefore, the main objectives of this book is Identifying the potential physical, chemical and microbial hazards associated with fish salting, Determination the CCPs, Monitoring the control of the CCPs and the action that must be taken when a particular CCP is not under control throughout different processing steps; from primary receiving, processing, storage and until the point of consumption. And Record recommendations of the principles and application of HACCP system in fish salting This book is useful for those interested in the application of quality systems within the fishing industry and the workers in this industry, as well as those interested in this field. N° de réf. du vendeur 9783659595776
Quantité disponible : 1 disponible(s)
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Application of HACCP system on Fish salting
Edité par
LAP LAMBERT Academic Publishing Sep 2014, 2014
ISBN 10 : 3659595772
ISBN 13 : 9783659595776
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The need for a safe food is now an important agenda internationally partly due to globalization as food borne health problems found in one part of the world can easily spread all over the world within a short time. Quality assurance programmes are being instituted to ensure quality and safety of food in order to protect human health and promote food industry. The goal of HACCP is to be proactive by stopping, controlling, and preventing food safety problems using prerequisite programs and the seven HACCP principles.Therefore, the main objectives of this book is Identifying the potential physical, chemical and microbial hazards associated with fish salting, Determination the CCPs, Monitoring the control of the CCPs and the action that must be taken when a particular CCP is not under control throughout different processing steps; from primary receiving, processing, storage and until the point of consumption. And Record recommendations of the principles and application of HACCP system in fish salting This book is useful for those interested in the application of quality systems within the fishing industry and the workers in this industry, as well as those interested in this field 100 pp. Englisch. N° de réf. du vendeur 9783659595776
Quantité disponible : 2 disponible(s)
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Application of HACCP system on Fish salting
Edité par
LAP LAMBERT Academic Publishing Sep 2014, 2014
ISBN 10 : 3659595772
ISBN 13 : 9783659595776
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware -The need for a safe food is now an important agenda internationally partly due to globalization as food borne health problems found in one part of the world can easily spread all over the world within a short time. Quality assurance programmes are being instituted to ensure quality and safety of food in order to protect human health and promote food industry. The goal of HACCP is to be proactive by stopping, controlling, and preventing food safety problems using prerequisite programs and the seven HACCP principles.Therefore, the main objectives of this book is Identifying the potential physical, chemical and microbial hazards associated with fish salting, Determination the CCPs, Monitoring the control of the CCPs and the action that must be taken when a particular CCP is not under control throughout different processing steps; from primary receiving, processing, storage and until the point of consumption. And Record recommendations of the principles and application of HACCP system in fish salting This book is useful for those interested in the application of quality systems within the fishing industry and the workers in this industry, as well as those interested in this fieldBooks on Demand GmbH, Überseering 33, 22297 Hamburg 100 pp. Englisch. N° de réf. du vendeur 9783659595776
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Application of HACCP system on Fish salting: Hazard.
Edité par
LAP LAMBERT Academic Publishing, 2014
ISBN 10 : 3659595772
ISBN 13 : 9783659595776
Neuf
Couverture souple
Vendeur : Books Puddle, New York, NY, Etats-Unis
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Etat : New. N° de réf. du vendeur 26359075466
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Application of HACCP system on Fish salting: Hazard.
Edité par
LAP LAMBERT Academic Publishing, 2014
ISBN 10 : 3659595772
ISBN 13 : 9783659595776
Neuf
Couverture souple
Vendeur : Majestic Books, Hounslow, Royaume-Uni
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Etat : New. Print on Demand. N° de réf. du vendeur 353415509
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Application of HACCP system on Fish salting: Hazard.
Edité par
LAP LAMBERT Academic Publishing, 2014
ISBN 10 : 3659595772
ISBN 13 : 9783659595776
Neuf
Couverture souple
Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne
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