HACCP a practical guide: Guideline No. 42

By: Gaze, Robert [editor] | Campden Food and Drink Research AssociationPublication details: Gloucestershire: CCFRA, 2009Edition: 4th edDescription: 112pISBN: 0907503521Subject(s): Food safety | Food safety assessment | Hazard analysis | ISO 9000 | Risk assessmentLOC classification: TX531Online resources: click here Summary: This guide combines a clear explanation of the principles of HACCP (Hazard Analysis and Critical Control Point) with sound practical advice on how to approach and implement HACCP. It particularly focuses on the increasing importance of pre-requisites, and the need to document decisions regarding hazard and risk analysis. The guide takes full account of current legislation and the discussions, recommendations and endorsement of HACCP by Codex Alimentarius; outlines the key principles and history of HACCP, with clear definitions of the terms used; gives sound practical advice on how to conduct a HACCP study and how to implement it to avoid biological, chemical and physical hazards; describes and explains the concept of pre-requisite and operational pre-requisite programmes and how they relate to HACCP; Iillustrates HACCP through a worked example; and can be applied to new or existing products and processes in all food companies from small operators to large multiples.
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Item type Current library Call number Copy number Status Date due Barcode
EBOOK CAFRE Loughry Library ONLINE E-BOOK (Browse shelf(Opens below)) 1 Available 101869-3001
Book - Standard loan CAFRE Loughry Library TX531 GAZ/PAMPHLET (Browse shelf(Opens below)) 1 Available 190862
Book - Standard loan CAFRE Loughry Library TX531 GAZ/PAMPHLET (Browse shelf(Opens below)) 2 Available 190861

This guide combines a clear explanation of the principles of HACCP (Hazard Analysis and Critical Control Point) with sound practical advice on how to approach and implement HACCP. It particularly focuses on the increasing importance of pre-requisites, and the need to document decisions regarding hazard and risk analysis. The guide takes full account of current legislation and the discussions, recommendations and endorsement of HACCP by Codex Alimentarius; outlines the key principles and history of HACCP, with clear definitions of the terms used; gives sound practical advice on how to conduct a HACCP study and how to implement it to avoid biological, chemical and physical hazards; describes and explains the concept of pre-requisite and operational pre-requisite programmes and how they relate to HACCP; Iillustrates HACCP through a worked example; and can be applied to new or existing products and processes in all food companies from small operators to large multiples.

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