E-Book, Englisch, 304 Seiten, Web PDF
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
Mayes / Mortimore Making the Most of Haccp
1. Auflage 2001
ISBN: 978-1-85573-651-1
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark
Learning from Others' Experience
E-Book, Englisch, 304 Seiten, Web PDF
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN: 978-1-85573-651-1
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.
