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.
By: International Commission on Microbiological Specifications for Foods.
Material type:
BookSeries: Microorganisms in foods ; 4.Publisher: Oxford [England] ; Boston : Blackwell Scientific, 1988Description: xiv, 357 p. : ill. ; 24 cm.ISBN: 0632026510; 0632021810.Subject(s): Food -- Microbiology
| Food industry and trade -- Sanitation | Food industry and trade -- Quality control | Hazard Analysis and Critical Control Point (Food safety system)DDC 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 | 00018220 |
Enhanced descriptions from Syndetics:
Book 4 covers the need for operations to assure safety and quality of foods. It describes particularly the `hazard analysis critical control point (HACCP)' philosophy, and how this can be applied and monitored. In the latter part of the book, a wide range of food commodities and processes are used to illustrate how HACCP can be applied. Book 4 will be an essential reference work for people working in all industries associated with food production, processing and control, as well as for teaching establishments and regulatory bodies. The paperback has the cover title `HACCP in Microbiological Safety and Quality'
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.