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

By:

Mortimore, Sara [Author]

Contributor(s):

Material type: Text

TextPublication details: New York : Springer, 2013.Edition: 3rd edDescription: xxx, 474 p. : ill. ; 24 cmISBN:

9781461450276
9781461450283 (ebook)

Subject(s):

Genre/Form:

Electronic books

DDC classification:

RES 664.07 22

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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Holdings
Item type	Current library	Home library	Collection	Call number	Status	Notes	Date due	Barcode	Item holds	Course reserves
eBook - Course Reserves	"Dimitris & Aliki Perrotis" Central Library	"Dimitris & Aliki Perrotis" Central Library	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	"George and Charlotte Draper" Information & Media Hub	"George and Charlotte Draper" Information & Media Hub	Perrotis College - Bachelor degree	RES 664.07 Mor (Browse shelf(Opens below))	Available			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

Total holds: 0

Revisited with a view of food safety risk reduction.

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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