Making the most of HACCP : learning from others' experience

• Other Authors: Mayes, Tony., Mortimore, Sara.
• Format: eBook
• Language: English
• Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
• Series: Woodhead Publishing in food science and technology.
• Subjects: Hazard Analysis and Critical Control Point (Food safety system); Food > Safety measures.; Food handling.; elektronické knihy; electronic books
• ISBN: 1591243408; 9781591243403; 1855735040; 9781855735040; 1855736519; 9781855736511; 0849312183; 9780849312182
• Physical Description: 1 online resource (xviii, 286 pages) : illustrations
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.