HACCP : a practical approach / Sara Mortimore, Carol Wallace ; foreword by William H. Sperber.

By: Mortimore, Sara [Author]Contributor(s): Wallace, Carol [Author] | Sperber, William H [Contributor] | EBSCOhost (online database)Material type: TextTextPublication details: New York : Springer, 2013Edition: 3rd edDescription: xxx, 474 p. : ill. ; 24 cmISBN: 9781461450276; 9781461450283 (ebook)Subject(s): Food -- Safety measures | Food handling -- Safety measures | Food industry and trade -- Safety measures | Hazard Analysis and Critical Control Point (Food safety system) | Perrotis College -- Bachelor of science degree | Perrotis College -- Master of science degreeGenre/Form: Electronic books DDC classification: RES 664.07 Online resources: EBSCOhost - Full text online Connect to eBook
Contents:
1. An Introduction to HACCP and its role in food safety control.- 2. Preparation and planning to achieve effective food safety management.- 3. Hazards, their significance and control.- 4. Prerequisites for food safety PRPs and Operational PRPs.- 5. Designing food safety.- 6. How to do a HACCP Study.- 7. Implementation, Verification and Maintenance for Ongoing Risk Management.- 8. Considerations for HACCP application in different supply chain sectors.
Subject: The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.
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Ebook Ebook "Dimitris & Aliki Perrotis" Central Library

Κεντρική Βιβλιοθήκη της Αμερικανικής Γεωργικής Σχολής και του Κολεγίου Περρωτής.

"Dimitris & Aliki Perrotis" Central Library

Κεντρική Βιβλιοθήκη της Αμερικανικής Γεωργικής Σχολής και του Κολεγίου Περρωτής.

Perrotis College - Master degree EBK 664.07 Mor (Browse shelf (Opens below)) Available Available only through the Library network. 11000094

Food Safety Management (BSc-FST) Both semesters

Applied Food Safety (BSc-FST) Fall semester

Food Quality Assurance (MSc-NFPD) Spring semester

Food Risk Analysis and Crisis Management (MSc-NFPD) Spring semester

Course Reserves Course Reserves "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Perrotis College - Bachelor degree RES 664.07 Mor (Browse shelf (Opens below)) Available (Overnight Loan Only) 13013673

Food Safety Management (BSc-FST) Both semesters

Applied Food Safety (BSc-FST) Fall semester

Food Quality Assurance (MSc-NFPD) Spring semester

Food Risk Analysis and Crisis Management (MSc-NFPD) Spring semester


Revisited with a view of food safety risk reduction.

1. An Introduction to HACCP and its role in food safety control.- 2. Preparation and planning to achieve effective food safety management.- 3. Hazards, their significance and control.- 4. Prerequisites for food safety PRPs and Operational PRPs.- 5. Designing food safety.- 6. How to do a HACCP Study.- 7. Implementation, Verification and Maintenance for Ongoing Risk Management.- 8. Considerations for HACCP application in different supply chain sectors.

The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.

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