HACCP, Sara Mortimore; Carol Wallace

Автор: Merle D. Pierson
Название: HACCP
ISBN: 1468488201 ISBN-13(EAN): 9781468488203
Издательство: Springer
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Цена: 13060.00 р.
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Описание: The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A).

Автор: S. Forsythe
Название: Food Hygiene, Microbiology and HACCP
ISBN: 1461359198 ISBN-13(EAN): 9781461359197
Издательство: Springer
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Цена: 14365.00 р.
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Описание: Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection.

Автор: Loken
Название: The HACCP Food Safety Manual
ISBN: 0471056855 ISBN-13(EAN): 9780471056850
Издательство: Wiley
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Цена: 44430.00 р.
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Описание: An explanation of Hazard Analysis and Critical Control Points (HACCP), a system for ensuring food safety that has been generally adopted by the US foodservice industry. The concept of HACCP is explained, based on the integrity of the process by which food is handled from production to consumption.

Автор: A. M. Pearson; T. R. Dutson
Название: HACCP in Meat, Poultry, and Fish Processing
ISBN: 1461358981 ISBN-13(EAN): 9781461358985
Издательство: Springer
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Цена: 12577.00 р.
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Описание: Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products.