HACCP by S Mortimore

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HACCP by S Mortimore

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Part of Chapman And Hall Food Science Book series

Summary

The purpose of this text is to explain what HACCP really is and what it can do for any food business. The second edition takes account of a number of changes in the HACCP field since the first edition was published, including the updating of the Codex "HACCP system and guidelines".

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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.

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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.

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