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Easy HACCP: For all employees and employers
Hardcover
Series: Easy ISO, Book 3
ManagementTechnology & Engineering
ISBN13: 9781990451102
Publisher: Silosa Consulting Group (Scg)
Published: Nov 17 2021
Pages: 110
Weight: 0.82
Height: 0.44 Width: 6.00 Depth: 9.00
Language: English
This book is dedicated to the subject of HACCP. The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.
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