HACCP a practical guide: Guideline No. 42
Publication details: Gloucestershire: Campden BRI, 2015Edition: 5th edDescription: 108pISBN: 9780907503828Subject(s): Food safety | Food safety assessment | Hazard analysis | Risk assessmentLOC classification: TX531Summary: Through focused industry and international standards, as well as a result of high profile incidents, approaches to HACCP continue to develop. Reflecting developments in HACCP and food safety management, since the publication of the previous fourth edition in 2009, this guideline describes the principles of HACCP and provides clear practical guidance on their application. Additional guidance is also provided in the area of operational prerequisite programmes as well as the concepts of verification and validation. HACCP (Hazard Analysis and Critical Control Point) is well established and is internationally recognised as the primary preventative used to assurance of food safety. Procedures based on Codex HACCP principles are a legal requirement throughout the European Union and the number of countries that have introduced mandatory requirements for HACCP continues to grow.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX531 GAZ/PAMPHLET (Browse shelf(Opens below)) | 1 | Available | 192353 | |
| Book - Standard loan | CAFRE Loughry Library | TX531 GAZ/PAMPHLET (Browse shelf(Opens below)) | 2 | Available | 192354 |
Through focused industry and international standards, as well as a result of high profile incidents, approaches to HACCP continue to develop. Reflecting developments in HACCP and food safety management, since the publication of the previous fourth edition in 2009, this guideline describes the principles of HACCP and provides clear practical guidance on their application. Additional guidance is also provided in the area of operational prerequisite programmes as well as the concepts of verification and validation. HACCP (Hazard Analysis and Critical Control Point) is well established and is internationally recognised as the primary preventative used to assurance of food safety. Procedures based on Codex HACCP principles are a legal requirement throughout the European Union and the number of countries that have introduced mandatory requirements for HACCP continues to grow.
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