HACCP

ISBN: 9780632056484 出版年：2008 页码：146 Sara E Mortimore Carol A Wallace Wiley

Foreword -- Acknowledgements -- About the Authors -- Disclaimer -- About this Book -- Prologue -- 1. An Introduction to HACCP and its role in food safety control -- 2. Preparation and planning to achieve effective food safety management -- 3. Hazards, their significance and control -- 4. Prerequisites for food safety – PRPs and Operational PRPs -- 5. Designing food safety -- 6. How to do a HACCP Study -- 7. Implementation, Verification and Maintenance for Ongoing Risk Management -- 8. Considerations for HACCP application in different supply chain sectors -- Epilogue -- References, further reading and resource materials -- Appendices -- Index.