Easy HACCP: For all employees and employers

By Jahangir Asadi

Book Overview

This book is dedicated to the subject of HACCP. The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.

• Format: Paperback
• Language: English
• ISBN: 1990451098
• ISBN13: 9781990451096
• Release Date: November 2021
• Publisher: Silosa Consulting Group (Scg)
• Length: 110 Pages
• Weight: 0.46 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"