HACCP : a practical approach / Sara Mortimore and Carol Wallace.
By: Mortimore, Sara
.
Contributor(s): Wallace, Carol.
Material type: 
BookSeries: Chapman & Hall food science book: Publisher: Gaithersburg, MD. : Aspen Publishers, 1998Edition: 2nd ed.Description: xx, 403 p. : ill. ; 24 cm. + hbk.ISBN: 0412754401 .Subject(s): Food -- Microbiology | Food -- Safety measuresDDC classification: 664.07 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 664.07 (Browse shelf(Opens below)) | 1 | Available | 00070698 |
Enhanced descriptions from Syndetics:
The purpose of this text is to explain what HACCP really is and what it can do for any food business. It leads the reader through the accepted international approach to HACCP and shows how to do it, from start to finish of the initial study, through to continuous maintenance of your system. The information given within the book may also be used as a basis for developing a HACCP training programme.
Includes bibliographical references (pages 291-303) and index.
An introduction to HACCP -- Why use HACCP? -- Preparing for HACCP -- An introduction to hazards, their significance and control -- Designing safety into products and processes - can it be made safely? -- How to do a HACCP study -- Putting the HACCP plan into practice -- HACCP as a way of life - maintaining your HACCP system -- Broader applications - linking HACCP with other Quality Management techniques.