Mortimore Sara, Wallace Carol. Food Industry Briefing Series: HACCP

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размер 5.74 МБ
добавлен 16 июня 2010 г.

2001. - 136 p.
HACCP is an acronym for the Hazard Analysis and Critical Control Point system.

Section 1 is the shortest section and it contains many of the questions typically asked by newcomers to the topic - as well as the answers.
Section 2 begins to build up in detail and explains the HACCP System in relation to other programmes likely to be in operation in a food business.
Section 3 is the largest section. It looks at how a company would develop a HACCP system, step by step and includes elements of a Case Study.

The book includes checklists, bullet points, flow charts and schematic diagrams for quick reference.

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