HACCP by S Mortimore
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.| SKU | Unavailable |
| ISBN 13 | 9780412754401 |
| ISBN 10 | 0412754401 |
| Title | HACCP |
| Author | S Mortimore |
| Series | Chapman And Hall Food Science Book |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Chapman and Hall |
| Year published | 1998-05-01 |
| Number of pages | 384 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |