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Author: Sara Mortimore
Publisher:
ISBN: 9780751404678
Category : Food contamination
Languages : en
Pages : 64
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Book Description
Author: Sara Mortimore
Publisher:
ISBN: 9780751404678
Category : Food contamination
Languages : en
Pages : 64
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Book Description
Author: Carol Wallace
Publisher: Springer Science & Business Media
ISBN: 9780834219328
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
The successful first edition of HACCP: A Practical Approach has established itself as the definitive text on HACCP for the food industry. In an easy to read style, it gives a step-by-step approach to developing an effective HACCP system. In this new edition authors bring us up to date with current thinking, including the use of more modular HACCP systems and even generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from UK, Ireland, USA, Canada, South America and Asia. It is an invaluable text for everyone who needs to know what HACCP really is, what it can do for a food business, and the best way to build an effective system.
Author: S. E. Mortimore
Publisher: Blackie Academic and Professional
ISBN: 9780751404678
Category : Technology & Engineering
Languages : en
Pages : 64
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Book Description
Author: Sara Mortimore
Publisher:
ISBN: 9780751403053
Category : Food
Languages : en
Pages : 296
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Book Description
HACCP (Hazard Analysis Critical Control Point) is a system designed to identify and control hazards which might occur anywhere in a food processing operation. it is fundamental to ensuring the production of safe food products. European, UK and US legislation requires that food manufacturers use hazard analysis to manage food safety, As do many other countries. This product is a ready-made training course aimed at food companies who wish to run their own in-house HACCP training program.
Author: Sara Mortimore
Publisher: Springer
ISBN: 146155781X
Category : Business & Economics
Languages : en
Pages : 413
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Book Description
Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety. A number of driving forces have converged, focusing more attention on the proper management of food safety. These forces have prompted a revision and expansion of HACCP: A practical approach. Fortunately, the authors have been able to come forth with this timely revision of their most useful and excellent work. Unquestionably, the most significant driving force for increased attention to food safety has been the continued surge in new food borne pathogens and the related illness outbreaks. Micro-organisms such as Salmonella typhimurium OTl04, antibiotic-resistant Campylobacter jejuni, Cryptosporidium parvum and Cyclospora cayeta nensis were practically unknown in foods before 1994. However, most important in this regard has been the surge in major outbreaks of illness caused by Escherichia coli 0157:H7 around the world. While it was originally found to be associated with dairy cattle, the ecological range of this pathogen is expanding. It is now a more frequent contaminant of raw animal foods and raw produce. The surge in new foodborne pathogens and illnesses has led to unprecedented media attention to the safety of the global food supply. As a result, consumers are more aware of the potential prob lems and are demanding safer foods. Government regulatory agen cies in many countries have responded by developing regulations for food safety. Many of these regulations require that the HACCP system of food safety be used in the production of food.
Author: Sara Mortimore
Publisher:
ISBN: 9780751403053
Category :
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
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Book Description
Author: T Mayes
Publisher: Elsevier
ISBN: 1855736519
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
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.
Author:
Publisher: Allied Publishers
ISBN: 9788177641646
Category :
Languages : en
Pages : 388
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Book Description
Author: International Finance Corporation
Publisher: World Bank Publications
ISBN: 1464815496
Category : Technology & Engineering
Languages : en
Pages : 487
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Book Description
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
