Hazard and risk analysis in food processing Second Edition: New approaches towards HACCP and food safety - Brossura

Besseling BSc, Mr Paul; Montes Saavedra MSc, Ms Elizabeth

 
9781517297589: Hazard and risk analysis in food processing Second Edition: New approaches towards HACCP and food safety
Brossura
ISBN 10: 1517297583 ISBN 13: 9781517297589
Casa editrice: CreateSpace Independent Publishing Platform, 2015

Sinossi

The introduction of HACCP system in the second half of the last century is the beginning of a new chapter in food safety control. The principle of risk analysis along with HACCP system is added to more classical approaches such as ‘inspection of end products’ and ‘production in accordance with regulations’. History has taught us a great deal about the limitations of these classical approaches. This book gives insight in the Bow Tie Method as a new approach for food safety control

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Editore
CreateSpace Independent Publishing Platform
Data di pubblicazione
2015
Lingua
Inglese
ISBN 10 
1517297583
ISBN 13 
9781517297589
Rilegatura
Copertina flessibile
Numero edizione
2
Numero di pagine
102
Contatto del produttore
Manufactured by Amazon on behalf of the author
https://www.amazon.it/hz/contact-us

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