Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality

著者

    • International Commission on Microbiological Specifications for Foods

書誌事項

Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality

the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies

（Microorganisms in foods, 4）

Blackwell Scientific, 1988

  • hbk.
  • pbk.

タイトル別名

HACCP in Microbiological Safety and Quality

大学図書館所蔵 件 / 全5件

この図書・雑誌をさがす

注記

Includes bibliographies and index

内容説明・目次

内容説明

Book 4 covers the need for operations to assure safety and quality of foods. It describes particularly the 'hazard analysis critical control point (HACCP)' philosophy, and how this can be applied and monitored. In the latter part of the book, a wide range of food commodities and processes are used to illustrate how HACCP can be applied. Book 4 will be an essential reference work for people working in all industries associated with food production, processing and control, as well as for teaching establishments and regulatory bodies. The paperback has the cover title 'HACCP in Microbiological Safety and Quality. '

目次

  • Part 1: Principles
  • Microbiological control of foods - the case for using HACCP
  • The hazard analysis critical control point approach to the control of food safety and quality
  • The application of the HACCP system
  • Hygienic design of food operating areas
  • Hygienic considerations in the design and use of equipment
  • Cleaning and disinfecting
  • Health and hygiene of personnel
  • Knowledge required by personnel and the public
  • Part 2: Applications
  • Production and harvesting of plant foods
  • Production - animal products
  • Food processing
  • Marketing and retail stores
  • Food service
  • Homes
  • Appendices

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