HACCP: A Practical Guide (Fourth Edition)

Guideline 42

Author:

Campden BRI

Publisher:

Campden BRI

Price: £75.00

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HACCP (Hazard Analysis and Critical Control Point) is the internationally recognised approach to the prevention of foodborne hazards and assurance of food safety.

It provides a science-based analytical tool which helps managers to systematically assess all the steps involved in food operations and identify those that are critical to the safety of the product. This enables manufacturers to concentrate resources in the areas that critically affect product safety, ensuring a cost-effective approach.

Contents include:

• History of HACCP

• HACCP principles

• Prerequisite programmes

• How to set up and construct a HACCP study

• Implementation

• Maintenance of HACCP plans

• HACCP and ISO 9000

• ISO 22000

• Risk assessment

Extent	tbc	ISBN	9780907503521
Size	A4	Price	£75.00
Format	Paperback	Published	16 Dec 2011
Availability	In Stock: 1 - 2 days	Delivery	Delivery options and charges