Microorganisms in Foods, Vol. 4: Application of the Hazard Analysis Critical Control Point System to Ensure Microbiological Safety and Quality

By International Commission on Microbiological Specifications for Foods (ICMSF)

Book 4 covers the need for operations to assure safety and quality of foods. It describes particularly the 'hazard analysis critical control point (HACCP)' philosophy, and how this can be applied and monitored. In the latter part of the book, a wide range of food commodities and processes are used to illustrate how HACCP can be applied. Book 4 will be an essential reference work for people working in all industries associated with food production, processing and control, as well as for teaching establishments and regulatory bodies. The paperback has the cover title 'HACCP in Microbiological Safety and Quality'

• Format: Paperback
• Language: English
• ISBN: 0632026510
• ISBN13: 9780632026517
• Release Date: January 1991
• Publisher: Blackwell Scienctific
• Length: 372 Pages
• Weight: 1.30 lbs.
• Dimensions: 9.0" x 1.3" x 6.0"