An Introduction to HACCP

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.

Author: Qamrul Khanson
Publisher: Qamrul A. Khan (Khanson)
Published: 05/02/2010
Pages: 562
Binding Type: Hardcover
Weight: 2.15lbs
Size: 9.00h x 6.00w x 1.38d
ISBN: 9780973902440

This title is not returnable