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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
International Pocket Guide for HACCP: For all food industries (Employees and Employers)

International Pocket Guide for HACCP: For all food industries (Employees and Employers)

Paperback

Series: Haccp, Book 1

Business GeneralCookbooks GeneralTechnology & Engineering

ISBN10: 1777526841
ISBN13: 9781777526849
Publisher: Kashtinooh Publishing Institute
Published: Mar 5 2021
Pages: 110
Weight: 0.35
Height: 0.23 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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