HACCP : a practical approach
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Springer
c2013
|
| Edition: | 3rd ed |
| Subjects: |
Table of Contents:
- 1. An introduction to HACCP and its role in food safety control
- 2. Preparation and planning to achieve effective food safety management
- 3. Hazards, their significance and control
- 4. Prerequisites for food safety - PRPs and operational PRPs
- 5. Designing food safety
- 6. How to do a HACCP study
- 7. Implementation, verification and maintenance for ongoing risk management
- 8. Considerations for HACCP application in different supply chain sectors