Buch, Englisch, 198 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 1060 g
ISBN: 978-0-8342-1680-8
Verlag: Springer US
Regulatory constraints and current management practices put the onus on food manufacturers to take all responsible precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject and this book provides a cost-effective supplement or alternative. Written primarily for those in the food industry concerned with hygiene, the book is also essential background for students and researchers in government and academic institutions.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
Weitere Infos & Material
Food Hygiene Law. Food Law in the United States. HACCP and Factory Auditing Premises. Design and Fabrication. Raw Materials. Process Equipment and Machinery Auditing. Personnel Hygiene Standards. Preventive Pest Control. Cleaning and Disinfection Systems. Management Controls.
