Overview

This book is dedicated to the subject of HACCP. The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.

Full Product Details

9781777526856

Table of Contents

Reviews

Author Information

Professional Environment & Food Quality Technologist with a master's degree in Science and a PhD in Environmental & Quality Sciences; International Certification and Lead Auditor in HACCP, ISO 13485, ISO 15189, ISO 22000, ISO 9001, ISO 14000, ISO 45001. Participated in more than 110 audits in more than 25 countries.Responsible for planning, developing, initiating, coordinating, implementing, and maintaining the most effective Food Safety Management systems procedures for optimum production, food quality, environmental assurance, and monitoring and measurement in more than 11 countries. One of the first people to suggest to ISO the use of mobile phones as management system tools for recognized innovative behavior.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available