Haccp In Meat, Poultry And Fish Processing - Pearson A.M.; Dutson T.R. | Libro Springer 01/1999 - HOEPLI.it


home libri books ebook dvd e film top ten sconti 0 Carrello


Torna Indietro

pearson a.m.; dutson t.r. - haccp in meat, poultry and fish processing

HACCP in Meat, Poultry and Fish Processing

;




Disponibilità: Normalmente disponibile in 15 giorni


PREZZO
187,98 €
NICEPRICE
178,58 €
SCONTO
5%



Questo prodotto usufruisce delle SPEDIZIONI GRATIS
selezionando l'opzione Corriere Veloce in fase di ordine.


Pagabile anche con App18 Bonus Cultura e Carta Docenti


Facebook Twitter Aggiungi commento


Spese Gratis

Dettagli

Genere:Libro
Lingua: Inglese
Editore:

Springer

Pubblicazione: 01/1999
Edizione: 1995





Sommario

The Origin And Concept Of Haccp. The HACCP System and How it Fits into FSIS Programs. Implementation of HACCP Program on Farms and Ranches. Implementation of the HACCP Program by Meat and Poultry Slaughterers. The Use of HACCP for Producing and Distributing Processed Meat and Poultry Products. Implementation of the HACCP Program by the Fresh and Processed Seafood Industry. Risk Analysis, HACCP and Microbial Criteria in Meat and Poultry Systems. Relationship of the HACCP System to Total Quality Management. HACCP for Delicatessens and Meat, Poultry and Seafood Retailers. HACCP-TQM for Retail and Food Service Operations. The HACCP Program and the Consumer Organization and Management of HACCP Programs. Predictive Microbiology and HACCP. National and International Cooperation in Governmental Regulations for Meat, Poultry and Fish Inspection. Index




Trama

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.







Altre Informazioni

ISBN:

9780834213272

Condizione: Nuovo
Collana: Advances in Meat Research
Dimensioni: 234 x 156 mm Ø 1690 gr
Formato: Copertina rigida
Pagine Arabe: 394
Pagine Romane: xvi






Utilizziamo i cookie di profilazione, anche di terze parti, per migliorare la navigazione, per fornire servizi e proporti pubblicità in linea con le tue preferenze. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie clicca qui. Chiudendo questo banner o proseguendo nella navigazione acconsenti all’uso dei cookie.

X