International Pocket Guide for HACCP
For all food industries (Employees and Employers)
Published on 5. March 2021
Book
Paperback/Softback
110 pages
978-1-7775268-4-9 (ISBN)
Description
This book is dedicated to the subject of HACCP. The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.
More details
Series
Language
English
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 7 mm
Weight
173 gr
ISBN-13
978-1-7775268-4-9 (9781777526849)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Professional Environment, Quality and Food Technologist with a master's degree in Science and a PhD in Environmental & Quality Sciences; International Certification and Lead Auditor in ISO 13485, HACCP, ISO 22000, ISO 9001, ISO 14000, ISO 45001. Participated in more than 110 audits in more than 25 countries. Responsible for planning, developing, initiating, coordinating, implementing, and maintaining the most effective management systems procedures for optimum production, food quality, environmental assurance, and monitoring and measurement in more than 11 countries. One of the first people to suggest to ISO the use of mobile phones as management system tools for recognized innovative behavior.