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

Zulkifly, Muhammad Izzat; Salehuddin, Mohd

Brossura

ISBN 10: 3843360936 ISBN 13: 9783843360937

Casa editrice: LAP LAMBERT Academic Publishing, 2010

Riassunto

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.

Su questo libro

L'autore

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.

Product Description

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Dettagli dell'edizione

• Editore: LAP LAMBERT Academic Publishing
• Data di pubblicazione: 2010
• Lingua: Inglese
• ISBN 10: 3843360936
• ISBN 13: 9783843360937
• Rilegatura: Copertina flessibile
• Numero di pagine: 172
• Contatto del produttore: non disponibile
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