Haccp A Practical Approach

by Sara E. Mortimore

'Concise and easy to read..This is an excellent book covering an important topic of interest to the food industry.' - Microbiology Newsletter'...this is an excellent text..all academic departments teaching any aspect associated with food and its production should have copies too.' - The Genetic Engineer and Biotechnologist'Once in a while, someone writes a how-to book that is both timely and usable. This is one of those, There are a number of good books on the principles and conceptual interpretations of HACCP (Hazard Analysis Critical Control Points), but when it comes to practical, step-by-step considerations in implementing a HACCP program in a food plant, this is the best I have seen so far.' - Food Technology

475 pages, Unknown Binding

First published January 1, 1995

Reviews

[Arlingtontexican]

Intuitively obvious. Not so much the book, although it is, but the whole idea behind HACCP. Formulating scientific principals for the layman. Common sense for anyone with any scientific background.