Read: Sara E. Mortimore, Carol Wallace, Christos Cassianos “HACCP” Wiley-Blackwell | 2001-12-05 | ISBN 0632056487 – to learn more about HACCP:
The Hazard Analysis and Critical Control Point system (HACCP) is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognized as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with 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.
A concise, easy to use, quick reference book. More: HACCP access equipment
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