HACCP: a practical approach
Mortimore, Sara
HACCP: a practical approach - 3a. ed. - Londres Springer 2013 - 475 No
An introduction to HACCP and its role in food safety control. Preparation and planning to achieve effective food safety Management. Hazards, treir significance, and control. Prerequisites for food safety: PRPs and operational PRPs. Designing food safety. How to Do a HACCP study. Implementation, verification, and maintenance for ongoing risk management. Considerations for HACCP application in different supply chain sectors. Epilogue. Appendix A: case studies. Appendix B: pathogen profiles. Appendix C: glosary. Appendix D: abbreviations and Definitions.
19199
978-1-4614-5028-3978-1-4899-8640-5
664.07/M79/2013i
HACCP: a practical approach - 3a. ed. - Londres Springer 2013 - 475 No
An introduction to HACCP and its role in food safety control. Preparation and planning to achieve effective food safety Management. Hazards, treir significance, and control. Prerequisites for food safety: PRPs and operational PRPs. Designing food safety. How to Do a HACCP study. Implementation, verification, and maintenance for ongoing risk management. Considerations for HACCP application in different supply chain sectors. Epilogue. Appendix A: case studies. Appendix B: pathogen profiles. Appendix C: glosary. Appendix D: abbreviations and Definitions.
19199
978-1-4614-5028-3978-1-4899-8640-5
664.07/M79/2013i