Haccp
The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals,
136 pages, 9 editions
English edition · First published 2008 by John Wiley & Sons · ISBN 9780470999561
Be the first to rate this book
Editions
9 editions
English
- Haccp · John Wiley & Sons · 2008 · ISBN 9780470999561 This page
- HACCP: A Practical Approach · Springer · 2013 · ISBN 9781489986405
- HACCP: A Practical Approach · Springer · 2013 · ISBN 9781299197244
French
- HACCP: Guide Pratique · Polytechnica · 1996 · ISBN 9782840540335
German
- HACCP: Ein Praxisleitfaden Für Mitarbeiter in Der Lebensmittelbranche · Behr · 2002 · ISBN 9783899470420
- HACCP - Die Praktische Umsetzung · Behr · 2000 · ISBN 9783860225936
- HACCP: A Practical Approach · Springer US · 1998 · ISBN 9781461557814
Other (sp)
- HACCP: Enfoque Práctico · Editorial ACRIBIA, S.A. · 2018 · ISBN 9788420011806
- HACCP: Una Guía Breve Para La Industria Alimentaria · Editorial ACRIBIA, S.A. · 2018 · ISBN 9788420011905
Keep track of what you read
Book Nook is a free reading tracker with a 3D bookshelf, a reading timer, challenges with friends and a Reading Wrapped at the end of the year. Add Haccp to your shelf in one tap.