HACCP : a food industry briefing : [electronic book] /
By: Mortimore, Sara [author.].
Contributor(s): Wallace, Carol [author.] | ProQuest [vendor].
Publisher: Chichester, England : Wiley Blackwell, 2015Edition: 2nd edition.Description: 1 online resource (186 pages) : illustrations.Content type: text | text | still image Media type: computer | computer Carrier type: online resource | online resourceISBN: 9781118427217; 9781118427217:; 1118427211.Subject(s): Hazard Analysis and Critical Control Point (Food safety system) | Food adulteration and inspection | Food handling -- Safety measuresOnline resources: Access ebook here Summary: Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes.| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
Ebook
|
ATU Sligo Yeats Library eBook | Available Online |
Includes bibliographical references and index.
Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes.