000 | 00337nam a2200133Ia 4500 | ||
---|---|---|---|
999 |
_c175999 _d175999 |
||
020 | _a9781461450276 | ||
040 | _cCUS | ||
082 |
_a363.192 _bMOR/H |
||
245 | 0 |
_aHACCP/ _ba practical approach _cMortimore,Sara |
|
260 |
_aNew York: _bSpringer, _c2014. |
||
300 | _a474 | ||
505 | _a 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. | ||
942 | _cAC8 |