Articles liés à Hazard Analysis Critical Control Point (HACCP): Its...

Hazard Analysis Critical Control Point (HACCP): Its Implementation in the Small and Medium-Sized Food Manufacturing Enterprises - Couverture souple

Zulkifly, Muhammad Izzat; Salehuddin, Mohd

 
9783843360937: Hazard Analysis Critical Control Point (HACCP): Its Implementation in the Small and Medium-Sized Food Manufacturing Enterprises
Couverture souple
ISBN 10 : 3843360936 ISBN 13 : 9783843360937
Editeur : LAP LAMBERT Academic Publishing, 2010

Synopsis

Today's food supply has become more global and more food products have emerged on to the market. Thus consumer awareness of the quality and safety of the foods has increased tremendously. Realizing the current trends, many food manufacturers, including food SMEs have acknowledged that a combination of food quality and safety approaches and processing methods are crucial in ensuring the best quality and safety of foods produced before they reach the end users. They have therefore turned their attention to a system that has been widely accepted locally and internationally called HACCP. This book highlights the empirical investigation on the motive of small and medium-sized food manufacturing enterprises in implementing the HAACP, its effectiveness and the benefits of the system on the companies' productivity.

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

Présentation de l'éditeur

Today's food supply has become more global and more food products have emerged on to the market. Thus consumer awareness of the quality and safety of the foods has increased tremendously. Realizing the current trends, many food manufacturers, including food SMEs have acknowledged that a combination of food quality and safety approaches and processing methods are crucial in ensuring the best quality and safety of foods produced before they reach the end users. They have therefore turned their attention to a system that has been widely accepted locally and internationally called HACCP. This book highlights the empirical investigation on the motive of small and medium-sized food manufacturing enterprises in implementing the HAACP, its effectiveness and the benefits of the system on the companies' productivity.

Biographie de l'auteur

MUHAMMAD IZZAT ZULKIFLY and MOHD SALEHUDDIN Authors are lecturer at the Faculty of Hotel and Tourism Management, University Technology MARA, Shah Alam, Malaysia. Besides teaching, both are actively undertaking research and supervising post graduate students in hospitality, foodservice, culinary and gastronomic.

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

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2010
Langue
anglais
ISBN 10 
3843360936
ISBN 13 
9783843360937
Reliure
Broché
Nombre de pages
172
Coordonnées du fabricant
non disponible
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