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Haccp 360: Manuale completo di sicurezza alimentare e autocontrollo. Dalla normativa alla gestione operativa: pericoli, CCP, allergeni, igiene, rintra
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Publisher: Independently Published
Pages: 186
Weight: 0.56
Height: 0.40 Width: 6.00 Depth: 9.00
Language: Italian
L'HACCP non è un raccoglitore di moduli. È un sistema di decisione.
HACCP 360 è un manuale professionale completo dedicato alla sicurezza alimentare e alla gestione dell'autocontrollo, costruito per trasformare normativa, analisi dei pericoli e procedure in un sistema realmente applicabile.
Il percorso parte dai fondamenti della sicurezza alimentare e accompagna il lettore nella costruzione e nel governo dell'intero sistema HACCP: microbiologia, pericoli biologici, chimici, fisici e allergenici, prerequisiti igienici, fornitori, temperature, shelf life, sanificazione, pest management, rintracciabilità , ritiro e richiamo.
Ampio spazio è dedicato alla progettazione del piano HACCP, alla distinzione tra PRP, OPRP e CCP, alla definizione dei limiti critici, al monitoraggio, alle azioni correttive, alla validazione, alla verifica e al riesame.
L'edizione 2026 affronta inoltre temi di particolare attualità professionale, tra cui Listeria monocytogenes negli alimenti pronti al consumo, gestione della shelf life, MOCA, BPA e bisfenoli, cultura della sicurezza alimentare e controllo documentale.
Completano il volume applicazioni settoriali, procedure operative, casi pratici, scenari critici, audit, preparazione all'ispezione, indicatori, segnali deboli e una roadmap di implementazione 30-60-90 giorni.
Un manuale pensato per responsabili HACCP, consulenti, imprenditori alimentari, auditor, professionisti e operatori che vogliono comprendere non soltanto cosa prevede il sistema, ma soprattutto come farlo funzionare nella realtà .
Dalla normativa al controllo operativo. Dal documento alla sicurezza alimentare reale.
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