The Haccp Food Safety Training Manual - 9780471784487
Un libro in lingua di Tara Paster Tony Paster edito da John Wiley & Sons Inc, 2006
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The complete guide to help successfully implement a HACCP system
The HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point (HACCP) plan, this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals.
Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are:
- Establish Prerequisite Programs
- Apply Food Defense
- Evaluate Hazards and Critical Control Points
- Manage Critical Limits, Monitoring, and Corrective Actions
- Confirm by Record Keeping and Documentation
Informazioni bibliografiche
- Titolo del Libro in lingua: The Haccp Food Safety Training Manual
- Lingua: English
- Autori : Tara Paster Tony Paster
- Editore: John Wiley & Sons Inc
- Collana: John Wiley & Sons Inc (Paperback)
- Data di Pubblicazione: 18 Settembre '06
- Genere: TECHNOLOGY and ENGINEERING
- Argomenti : Food industry and trade Safety measures Food handling Handbooks, manuals, etc Food service Handbooks, manuals, etc
- Pagine: 329
- Dimensioni mm: 279 x 215 x 19
- ISBN-10: 0471784486
- EAN-13: 9780471784487