HACCP: Principles and Applications - Rilegato

Rilegato

ISBN 10: 0442009895 ISBN 13: 9780442009892

Casa editrice: Kluwer Academic Publishers, 1992

Riassunto

The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man­ agement, education and related areas who are responsible for food safety man­ agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec­ ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro­ vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.

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Dettagli dell'edizione

• Editore: Kluwer Academic Publishers
• Data di pubblicazione: 1992
• Lingua: Inglese
• ISBN 10: 0442009895
• ISBN 13: 9780442009892
• Rilegatura: Copertina rigida
• Numero di pagine: 232
• Redattore: Pierson Merle
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile