HACCP: A Practical Guide (Fourth Edition) - Guideline 42, eBook

Author: R. Gaze
Publisher: Campden BRI

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.

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