HACCP / Sara Mortimore and Carol Wallace.
By: Mortimore, Sara.
Contributor(s): Wallace, Carol.Material type: BookSeries: A food industry briefing.Publisher: Hoboken : John Wiley & Sons Inc., 2015Copyright date: ©2015Edition: Second edition.Description: ix, 169 pages ; 23 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118427231 (paperback).Uniform titles: HACCP (Food industry briefing series) Subject(s): Hazard Analysis and Critical Control Point (Food safety system) | Food adulteration and inspection | Food handling -- Safety measures | TECHNOLOGY & ENGINEERING / Food ScienceDDC classification: 363.19/2
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|Books||Main Library: Circulation Section||TX 531 .M67 2015 (Browse shelf)||c.1||Available||Requested by College of Tourism, Hospitality and Transportation Management||16-026529|
Includes bibliographical references and index.
Section 1 : Introduction to HACCP -- Section 2 : The HACCP system explained --Section 3 : HACCP in practice.
"Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses"-- Provided by publisher.