Articoli correlati a Haccp in Meat, Poultry and Fish Processing: 10
Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Contenuti:
The Origin And Concept Of Haccp. The HACCP System and How it Fits into FSIS Programs. Implementation of HACCP Program on Farms and Ranches. Implementation of the HACCP Program by Meat and Poultry Slaughterers. The Use of HACCP for Producing and Distributing Processed Meat and Poultry Products. Implementation of the HACCP Program by the Fresh and Processed Seafood Industry. Risk Analysis, HACCP and Microbial Criteria in Meat and Poultry Systems. Relationship of the HACCP System to Total Quality Management. HACCP for Delicatessens and Meat, Poultry and Seafood Retailers. HACCP-TQM for Retail and Food Service Operations. The HACCP Program and the Consumer Organization and Management of HACCP Programs. Predictive Microbiology and HACCP. National and International Cooperation in Governmental Regulations for Meat, Poultry and Fish Inspection. Index
Product Description:
Book by Pearson AM Dutson TR
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreWolters Kluwer Law & Business
- Data di pubblicazione1999
- ISBN 10 0834213273
- ISBN 13 9780834213272
- RilegaturaCopertina rigida
- Numero di pagine393
Compra nuovo
Scopri di più su questo articolo
EUR 38,42
Spese di spedizione:
GRATIS
In U.S.A.
I migliori risultati di ricerca su AbeBooks
Edizione Internazionale
HACCP in Meat, Poultry and Fish Processing
Edizione Internazionale
Da:
Valutazione libreria
Descrizione libro Condizione: New. Brand New Paperback International Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability. Codice articolo ABTR-85634
Compra nuovo
EUR 38,42
Convertire valuta
Immagini fornite dal venditore
HACCP in Meat, Poultry and Fish Processing (Advances in Meat Research) by Pearson, A.M., Dutson, T.R. [Hardcover ]
Da:
Valutazione libreria
Descrizione libro Hardcover. Condizione: new. Codice articolo 9780834213272
Compra nuovo
EUR 189,11
Convertire valuta
Foto dell'editore
HACCP in Meat, Poultry and Fish Processing (Advances in Meat Research, 10)
Da:
Valutazione libreria
Descrizione libro Condizione: New. Codice articolo ABLIING23Mar2317530006239
Compra nuovo
EUR 223,39
Convertire valuta
Immagini fornite dal venditore
HACCP in Meat, Poultry and Fish Processing
Editore:
Springer US
(1999)
ISBN 10: 0834213273
ISBN 13: 9780834213272
Nuovo
Rilegato
Quantità: > 20
Da:
Valutazione libreria
Descrizione libro Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and . Codice articolo 5976695
Compra nuovo
EUR 180,07
Convertire valuta
Immagini fornite dal venditore
HACCP in Meat, Poultry and Fish Processing
Da:
Valutazione libreria
Descrizione libro Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products. Codice articolo 9780834213272
Compra nuovo
EUR 200,89
Convertire valuta
Foto dell'editore
HACCP in Meat; Poultry and Fish Processing
Print on Demand
Da:
Valutazione libreria
Descrizione libro Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Codice articolo ria9780834213272_lsuk
Compra nuovo
EUR 230,84
Convertire valuta
Immagini fornite dal venditore
HACCP in Meat, Poultry and Fish Processing
Editore:
Springer US Jan 1999
(1999)
ISBN 10: 0834213273
ISBN 13: 9780834213272
Nuovo
Rilegato
Quantità: 2
Da:
Valutazione libreria
Descrizione libro Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products. 420 pp. Englisch. Codice articolo 9780834213272
Compra nuovo
EUR 223,63
Convertire valuta
Foto dell'editore
HACCP IN MEAT, POULTRY AND FISH
Da:
Valutazione libreria
Descrizione libro Condizione: New. New. In shrink wrap. Looks like an interesting title! 1.59. Codice articolo Q-0834213273
Compra nuovo
EUR 250,02
Convertire valuta