Guidebook For The Preparation Of Haccp Plans
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Guidebook for the Preparation of HACCP Plans
The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process control where biological, chemical, or physical contamination of food products may occur.
HACCP User's Manual
Author: Donald A. Corlett
language: en
Publisher: Springer Science & Business Media
Release Date: 1998-06-30
Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing HACCP systems, current U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations, and procedures for application of the system, as well as sanitation standard operating procedures (SSOPs). With more than 30 years' experience in the food industry, Don Corlett is eminently qualified to guide you step-by-step through the process of tailoring and operating a HACCP system to fit your operation. In HACCP User's Manual, you find expert tips for getting started, details on how to develop and implement a HACCP plan, and how to operate the HACCP system, including organization of record-keeping techniques.