Making the most of HACCP : learning from others' experience

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 t...

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Bibliographic Details
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

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Table of contents

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245 0 0 |a Making the most of HACCP :  |b learning from others' experience /  |c edited by Tony Mayes and Sara Mortimore. 
260 |a Boca Raton, Fla. :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2001. 
300 |a 1 online resource (xviii, 286 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a Preliminaries; Index; Contents; Preface and acknowledgements; 1 Introduction; 2 HACCP and SMEs problems and opportunities; 3 HACCP and SMEs a case study; 5 HACCP implementation in the United States; 6 HACCP implementation the Indian experience; 7 Implementing HACCP systems in Europe Kerry Ingredients; 8 Implementing HACCP systems in Europe Heinz; 9 HACCP enforcement in New Zealand; 10 Enforcing safety and quality Canada; 11 HACCP implementation in the Thai fisheries industry; 12 Implementation and enforcement in the United Kingdom; 13 Effective HACCP training; 14 Conclusions. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Hazard Analysis and Critical Control Point (Food safety system) 
650 0 |a Food  |x Safety measures. 
650 0 |a Food handling. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Mayes, Tony. 
700 1 |a Mortimore, Sara. 
776 0 8 |i Print version:  |t Making the most of HACCP.  |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001  |z 1855735040  |z 0849312183  |w (DLC) 2001047234  |w (OCoLC)47767167 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpMMHACCP2/making-the-most?kpromoter=marc  |y Full text 

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