English | 212 pages | ISBN-10: 1468488201 | PDF | 20.41 MB
Hazard Analysis and Critical Control Points is a pro-active, preventive system that, when properly understood and implemented, can help ensure food safety. This reference - drawing from principles recommended by the National Advisory Committee on Microbiological Criteria for Foods and based on the HACCP short course presented by the Institute of Food Technologists - provides readers with a systematic blueprint for applying HACCP to control biological, chemical and physical hazards in foods. The first three chapters of the book lay the groundwork by defining HACCP, presenting its main principles, and discussing biological, chemical and physical hazards in foods. The next seven chapters offer an in-depth discussion and analysis of the seven principles recommended by the NACMCF. This book should be of interest to food technologists and quality control personnel in food processing companies.
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