HACCP : a practical approach
著者
書誌事項
HACCP : a practical approach
（A Chapman & Hall food science book）
Aspen Publishers, 1998
2nd ed
大学図書館所蔵 件 / 全12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
Includes bibliographical references (p. 291-303) and index
内容説明・目次
内容説明
The successful first edition of HACCP: A Practical Approach has established itself as the definitive text on HACCP for the food industry. In an easy to read style, it gives a step-by-step approach to developing an effective HACCP system. In this new edition authors bring us up to date with current thinking, including the use of more modular HACCP systems and even generic HACCP in some sectors. Greater attention is paid to planning and implementation, and the theory is illustrated with a completely new set of case studies from UK, Ireland, USA, Canada, South America and Asia. It is an invaluable text for everyone who needs to know what HACCP really is, what it can do for a food business, and the best way to build an effective system.
目次
Introduction to HACCP. Why Use HACCP? Preparing for HACCP. An Introduction for Hazards. Their Significance and Control. Designing Safety into Products and Processes. How To Do a HACCP Study. Putting the HACCP Plan into Practice. HACCP as a Way of Life. Maintaining Your HACCP. Broader Applications of HACCP. Using HACCP Techniques in Other Areas. HACCP and Quality Management Systems. Their Combined Strength. Case Studies. Examples of Practical Hazard Control. Pathogen Profiles. Glossary. Abbreviations and Definitions. Index
「Nielsen BookData」 より
