HACCP: basic principles, applications and training.

Themes: Food quality and safety. Microbiology ; Chilling of foodstuffs ; <a href="/en/search/Refrigeration%20and%20perishable%20products:%20regulations%20and%20standards">Refrigeration and perishable products: regulations and standards
Keywords: Training ; Poultry ; Food ; Safety ; EEC ; Microbiology ; Meat ; Drinkable water ; Temperature ; Community catering ; Chilling ; Recommendation ; Quality ; Dairy industry ; Hygiene ; USA ; Cooking ; Control (generic) ; Chocolate

Type of monograph: Periodical in parts

Summary

This special issue of "Food Control" contains 14 papers on HACCP (Hazard Analysis Critical Control Point). Extract of contents: application to food manufacturing and to drinking water supply; HACCP and hygienic design; industrial applications (meat and poultry, dairy, food and chocolate industries); retail food stores; HACCP as applied in the EEC and in the USA; training; staphylococci in a whey powder plant environment: an ecological survey as a contribution to HACCP studies; application to food preparation practices in domestic kitchens and in airline catering. The Codex Guidelines for the application of the HACCP system are also included.

Details

Original title: HACCP: basic principles, applications and training.
Record ID : 1995-0635
Languages: English
Subject: Regulation
Publication: Butterworth-Heinemann - United kingdom/United kingdom
Publication date: 1994/07
Collection:
Source: Source: vol. 5; n. 3; 129-209 (21 x 29.7); fig.; tabl.; GBP 51.00.
Document available for consultation in the library of the IIR headquarters only.

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