000			02104nam a22002297a 4500
005			20241203104106.0
008			241203b2015 |||||||| |||| 00| 0 eng d
020			_a9781118427231
040			_aB-IKIAM
041			_aeng
082			_a363.192 _bM888
100			_92893 _aSara E. Mortimore
245			_aHACCP: A Food Industry Briefing _cSara E. Mortimore; Carol A. Wallace
250			_a1° Edición
260			_aUSA _bWiley-Blackwell _c2015
300			_a192 páginas _bTablas, figuras _c22.5 cm
505			_aContents -- Disclaimer -- Preface -- Section 1.Introduction to HACCP -- Section 2.The HACCP system explained -- Section 3.HACCP in practice -- Epilogue -- Appendix A: Case study: Chilled and frozen cheesecake production -- Appendix B: Acronyms and glossary -- References -- HACCP resources -- Index.
520			_aReaders of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.
650		0	_aFOOD INDUSTRY
700			_92894 _aCarol A. Wallace
942			_2ddc _aB-IKIAM _b03-12-2024 _cBK _zK.R
999			_c2386 _d2386