HACCP for Processors: A Step-By-Step Guide
Food safety is everyone’s concern—especially facilities that produce, manufacture, distribute, ship, or import food products. Hazard analysis and critical control point (HACCP) principles are required for many of these operations. HACCP for Processors: A Step-By-Step Guide provides you with the necessary knowledge for understanding, writing, and implementing a food safety management system based on HACCP principles. This risk-based and proactive food safety management system was originally developed for NASA to ensure safe food for astronauts. It is now an international standard for controlling foodborne risks. This comprehensive textbook is designed teach the principles of HACCP and also to be a valuable reference book for your food safety library. It can be used on its own or in conjunction with NEHA’s online HACCP course.
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