HACCP : principles and applications
著者
書誌事項
HACCP : principles and applications
Chapman & Hall, 1992
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
"Based on a short course developed and presented by the Continuing Education Committee of the Institute of Food Technologists."
"An AVI book."
Includes bibliographical references and index
内容説明・目次
内容説明
Hazard Analysis and Critical Control Points is a pro-active, preventive system that, when properly understood and implemented, can help ensure food safety. This reference - drawing from principles recommended by the National Advisory Committee on Microbiological Criteria for Foods and based on the HACCP short course presented by the Institute of Food Technologists - provides readers with a systematic blueprint for applying HACCP to control biological, chemical and physical hazards in foods. The first three chapters of the book lay the groundwork by defining HACCP, presenting its main principles, and discussing biological, chemical and physical hazards in foods. The next seven chapters offer an in-depth discussion and analysis of the seven principles recommended by the NACMCF. This book should be of interest to food technologists and quality control personnel in food processing companies.
目次
Introduction to HACCP. HACCP: Definitions and principles. Overview of biological, chemical and physical hazards. Hazard analysis and assignment of risk categories. Determining critical control points. Establishing critical limites for CCP's. Monitoring CCP critical limits. Corrective action procedures for deviations from the CCP critical limits. Effective record-keeping systems for documenting the HACCP plan. Verification of the HACCP system. Control points and CCP's. : pieces together: Developing an action plan for implemeting HACCP. HACCP system in regulatory inspection programs: case studies of the USDA, USDC and DOD. Practical application of HACCP.HACCP principles for food production. Codex committee on food hygiene DRAFT HACCP principles. National advisory committee on microbiological criteria for foods, hazard analysis and CCP's adopted March 20, 1992.
「Nielsen BookData」 より