International Pocket Guide for HACCP

For all food industries (Employees and Employers)

By: Jahangir Asadi

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Paperback | 5 March 2021

At a Glance

Paperback
110 Pages

Dimensions(cm)
22.86 x 15.24 x 0.58

Paperback

$51.24

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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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