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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Haccp: Principles and Applications

Haccp: Principles and Applications

Pierson, Merle D.

Paperback

Business GeneralTechnology & Engineering

ISBN10: 1468488201
ISBN13: 9781468488203
Publisher: Springer Nature
Published: Oct 8 2012
Pages: 212
Weight: 0.72
Height: 0.48 Width: 6.14 Depth: 9.21
Language: English
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. Hazard Analysis and Critical Control Points was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man- agement, education and related areas who are responsible for food safety man- agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled HACCP Principles for Food Production (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec- ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro- vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.

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