HACCP/ a practical approach Mortimore,Sara
Material type: TextPublication details: New York: Springer, 2014Description: 474ISBN: 9781461450276DDC classification: 363.192Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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General Books | Central Library, Sikkim University General Book Section | 363.192 MOR/H (Browse shelf(Opens below)) | Available | P30997 |
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Foreword.- Acknowledgements.- About the Authors.- Disclaimer.- About this Book.- Prologue.- 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.- Epilogue.- References, further reading and resource materials.- Appendices.- Index.
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