Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality /
Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality /
the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies.
- Oxford [England] ; Boston : Blackwell Scientific, 1988.
- xiv, 357 p. : ill. ; 24 cm.
- Microorganisms in foods ; 4 .
Includes bibliographical references and index.
Part 1: Principles -- Microbiological control of foods - the case for using HACCP -- The hazard analysis critical control point approach to control of food safety and quality -- The application of the HACCP system -- Hygienic design of food operating areas -- Hygienic considerations in the design and use of equipment -- Cleaning and disinfecting -- Health and hygiene of personnel -- Knowledge required by personnel and the public -- Part 2: Applications -- Production and harvesting of plant foods -- Production - animal products -- Food processing -- Marketing and retail stores -- Food service -- Homes.
0632026510 0632021810
g 00103663
Food--Microbiology.
Food industry and trade--Sanitation.
Food industry and trade--Quality control.
Hazard Analysis and Critical Control Point (Food safety system)
664.07
Includes bibliographical references and index.
Part 1: Principles -- Microbiological control of foods - the case for using HACCP -- The hazard analysis critical control point approach to control of food safety and quality -- The application of the HACCP system -- Hygienic design of food operating areas -- Hygienic considerations in the design and use of equipment -- Cleaning and disinfecting -- Health and hygiene of personnel -- Knowledge required by personnel and the public -- Part 2: Applications -- Production and harvesting of plant foods -- Production - animal products -- Food processing -- Marketing and retail stores -- Food service -- Homes.
0632026510 0632021810
g 00103663
Food--Microbiology.
Food industry and trade--Sanitation.
Food industry and trade--Quality control.
Hazard Analysis and Critical Control Point (Food safety system)
664.07