Haccp: A Toolkit For Implementation
by Peter Wareing /
2010 / English / PDF
10.7 MB Download
Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP. This book is an updated version of the 2007 HACCP: a Toolkit for Implementation book which provided an outline of the HACCP principles and guidance for completing a HACCP study. (HACCP is Hazard Analysis and Critical Control Points: a system which identifies, evaluates and controls hazards which are significant for food safety. The new book will update the basic information and provide new case studies with increased depth. Some consideration to the format has been given and an improvement will be boxes throughout the text with examples of good and bad points/ways to carry out the study. A unique feature of this book is the accompanying website, hosted by LFI, which will hold pdfs of pages to aid implementation of the plans.
