MTU Cork Library Catalogue

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How to HACCP / Mike Dillon and Chris Griffith.

By: Dillon, M.
Contributor(s): Griffith, C. J. (Christopher James), 1946-.
Material type: materialTypeLabelBookPublisher: Grimbsy, North East Lincolnshire : MD Associates, c1996Edition: 2nd ed.Description: 120 p. : col. ill ; 21 cm. + pbk.ISBN: 1900134039 .Subject(s): Food -- Microbiology | Food -- Safety measuresDDC classification: 664.07
Contents:
Knowing the basics --Stage 1: Define the terms of Reference/Scope of the plan -- Stage 2: Select and assemble a team -- Stage 3: Describe the product -- Stage 4: Identify the intended use -- Stage 5: Construct flow diagram -- Stage 6: Confirm the flow diagram -- Stage 7: Identify and list all relevant hazards and preventative measures -- Stage 8: Identify CCPs - Apply the decision tree -- Stage 9: Establish target levels and critical limits for CCPs -- Stage 10: Establish monitoring systems -- Stage 11: Establish corrective action plans -- Stage 12: Establish verification procedures -- Stage 13: Establish documentation and record keeping -- Stage 14: Review the HACCP plan.
Holdings
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 00070667
Total holds: 0

Includes bibliographical references (pages 118-120).

Knowing the basics --Stage 1: Define the terms of Reference/Scope of the plan -- Stage 2: Select and assemble a team -- Stage 3: Describe the product -- Stage 4: Identify the intended use -- Stage 5: Construct flow diagram -- Stage 6: Confirm the flow diagram -- Stage 7: Identify and list all relevant hazards and preventative measures -- Stage 8: Identify CCPs - Apply the decision tree -- Stage 9: Establish target levels and critical limits for CCPs -- Stage 10: Establish monitoring systems -- Stage 11: Establish corrective action plans -- Stage 12: Establish verification procedures -- Stage 13: Establish documentation and record keeping -- Stage 14: Review the HACCP plan.

CIT Module HOSP 6004 - Supplementary reading

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