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Haccp : a practical approach

HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety risk reduction. Introductory chapters set the scene and update the reader on HACCP developments over the last 15 years. The preliminary stages of HACCP, including preparation, planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition, reflecting its development as a key support system for HACCP. The HACCP plan development, verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the book discusses the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. Sara Mortimore is the Vice President of Product Safety, Quality Assurance, and Regulatory Affairs at Land O'Lakes, Inc., USA. Carol Wallace is Principal Lecturer, Food Safety Management and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, UK.

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  • "Hazard analysis and critical control point"

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  • "HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety risk reduction. Introductory chapters set the scene and update the reader on HACCP developments over the last 15 years. The preliminary stages of HACCP, including preparation, planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition, reflecting its development as a key support system for HACCP. The HACCP plan development, verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the book discusses the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. Sara Mortimore is the Vice President of Product Safety, Quality Assurance, and Regulatory Affairs at Land O'Lakes, Inc., USA. Carol Wallace is Principal Lecturer, Food Safety Management and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies at the University of Central Lancashire, UK."@en
  • "Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety. A number of driving forces have converged, focusing more attention on the proper management of food safety. These forces have prompted a revision and expansion of HACCP: A practical approach. Fortunately, the authors have been able to come forth with this timely revision of their most useful and excellent work. Unquestionably, the most significant driving force for increased attention to food safety has been the continued surge in new food borne pathogens and the related illness outbreaks. Micro-organisms such as Salmonella typhimurium OTl04, antibiotic-resistant Campylobacter jejuni, Cryptosporidium parvum and Cyclospora cayeta nensis were practically unknown in foods before 1994. However, most important in this regard has been the surge in major outbreaks of illness caused by Escherichia coli 0157:H7 around the world. While it was originally found to be associated with dairy cattle, the ecological range of this pathogen is expanding. It is now a more frequent contaminant of raw animal foods and raw produce. The surge in new foodborne pathogens and illnesses has led to unprecedented media attention to the safety of the global food supply. As a result, consumers are more aware of the potential prob lems and are demanding safer foods. Government regulatory agen cies in many countries have responded by developing regulations for food safety. Many of these regulations require that the HACCP system of food safety be used in the production of food."
  • "HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a."@en
  • "HACCP is an abbreviation for Hazard Analysis Critical Control Point and has become a buzz word in recent years. it is frequently heard and talked about at conferences and within companies, but is also often misunderstood and poorly applied in real situations. The HACCP concept has been around in the food industry for some time but only recently hasundergone some major updates. These developments mean that the HACCP techniques have progressed considerably since their early beginnings, and have meant that some companies have found their systems to be out of date."

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  • "Electronic books"@en
  • "Electronic books"
  • "Libros electrónicos"

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  • "HACCP : A practical approach"
  • "Haccp : a practical approach"@en
  • "HACCP : a practical approach"@en
  • "HACCP : a practical approach"
  • "HACCP A Practical Approach"
  • "Haccp : A Practical Approach"
  • "HACCP A practical approach"
  • "HACCP a practical approach"
  • "HACCP a practical approach"@en
  • "Haccp A practical approach"
  • "Haccp A Practical Approach"@en
  • "HACCP a Practical Approach"@en

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