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HACCP: Principles and Applications, by Merle D. Pierson
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The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man� agement, education and related areas who are responsible for food safety man� agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec� ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro� vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.
- Sales Rank: #12316624 in Books
- Brand: Brand: Springer
- Published on: 1995-12-31
- Released on: 1995-12-31
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .52" w x 6.10" l, .72 pounds
- Binding: Paperback
- 212 pages
- Used Book in Good Condition
Most helpful customer reviews
2 of 2 people found the following review helpful.
Nice Blue Book
By A Customer
This book is very concise yet so informative. The content is easy to understand and it guides step by step on the process of setting up the HACCP in place. However, the examples are as in the other books such as meat products, seafood and poultry.. how about the products such as baking products, confectionary products and cocoa products.
Nevertheless, this book is worth to be in your library collection.
1 of 1 people found the following review helpful.
Don't miss this HACCP guide!
By A Customer
Finally, a user-friendly, carefully written manual on the HACCP system. To find nore information on this book, I discovered many positive and informative reviews of it online, such as the one at QualityCoach.net ([...] I highly recommend this manual to anyone responsible for Quality Assurance and food safety in their company and would also suggest you look into Dr. Corlett's courses on implementing the HACCP system in companies big and small. When I contacted Dr. Corlett (dcorlett@value.net) he responded with a prompt and professional reply. Thumbs up!!
--Valentino Lolo
0 of 0 people found the following review helpful.
Five Stars
By James D Madsen
Great book for anyone wanting to understand HACCP. Shipped Promptly.
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