By reading each chapter of this book, a food operator, technologist, coordinator and manager would be in a position to independently manage a HACCP system based on legal, scientific and consumers demand. This book is intended to provide a detailed discussion of diverse subjects with relation to food safety related to bakery, beverage, dairy, fish, and meat industries. It is well suited for under-graduate, post-graduate university students who are in dairy or food technology fields needing education in food safety and the HACCP system. This book will equally serve the food processing courses, industry sponsored courses and in plant HACCP training courses for the staff.In the professional world, they usually refer to the components of a procedures manual. It is possible to ... Standard Operating Procedures are living documents and shall be reviewed and amended as deemed appropriate by the HACCP team. Wide format ... Good management system for food safety in a restaurant must include several prerequisite programs for an effective overall system. It is kind of likeanbsp;...
|Title||:||An Introduction to Haccp|
|Publisher||:||Lulu.com - 2012-01|