HACCP : a food industry briefing / Sara E. Mortimore, Carol A. Wallace.
By: Mortimore, Sara E [author.]
Contributor(s): Wallace, Carol A. (Carol Anne) [co-author.]
Series: A food industry briefingPublisher: Hoboken, N.J. ; Hoboken : Wiley-Blackwell. Copyright date: c2015Edition: Second editionDescription: xiii, 169 pages ; 23 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781118427231 (paperback)Uniform titles: HACCP (Food industry briefing series) Subject(s): Hazard Analysis and Critical Control Point (Food safety system) | Food adulteration and inspection | Food handling -- Safety measuresAdditional physical formats: Online version:: HACCPDDC classification: 363.19/2 LOC classification: TX531 | .M653 2015Other classification: TEC012000 Summary: "Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses"-- Provided by publisher.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| Circulation | Sibalom | Sibalom Circulation | 363.192 M888 2015 (Browse shelf) | Available | UAMAIN 12613 |
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| 363.179 B571 2007 Hazardous materials chemistry / | 363.179 B571 2007 Hazardous materials chemistry / | 363.189 T73e 1999 Environmental requirements for electromechanical and electronic equipment t / | 363.192 M888 2015 HACCP : a food industry briefing / | 363.1926 K Food safety in the hospitality industry / | 363.1926 Sc38h 1998 How to prevent food poisoning : a practical guide to safe cooking, eating, and food handling / | 363.2 C69f 2006 Fingerprint science: how to roll, classify, file and use fingerprint / |
Includes bibliographical references (pages 159-163) and index.
"Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes.The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses"-- Provided by publisher.
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