HACCP: a practical approach

Por: Colaborador(es): Detalles de publicación: Londres Springer 2013Edición: 3a. edDescripción: 475 NoISBN:
  • 19199
Clasificación CDD:
  • 664.07/M79/2013i
Contenidos:
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.
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Libro Unidad de Biblioteca Central, Banco de Libros y Librería Primer Piso-Sala 2 664.07/M79/2013i (Navegar estantería(Abre debajo)) Disponible Externo 54394

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.

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