Biology & Life Sciences, Agricultural Sciences, Agricultural Sciences, Consumer Industries, Quality Control, Biology

HACCP: Principles and Applications

Name: HACCP: Principles and Applications
Author: Merle D. Pierson
ISBN: 9781468488203

by Merle D. Pierson

Available on Bookshop Write a review

Books.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.

Synopsis

The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.

Reviews

There are no reviews yet. Log in to write one.

Editorials

Booknews

Based on a two-day course sponsored by the Institute of Food Technologists. A reference on the principles and application of the "hazard analysis and critical control points" approach to ensuring food safety. An overview of the biological, chemical, and physical hazards in foods, is followed by detailed coverage of the seven principles of the approach, an outline for implementing an inspection program, and several reviews of successful applications. Annotation c. Book News, Inc., Portland, OR (booknews.com)