Contenido

An Introduction to HACCP and Its Role in Food Safety Control. Preparation and Planning to Achivile Effective Food Safety. Hazards, Treir Significance, and Control. Prerequisites for Food Safety: PRPs and Operational PRPs. Designing Food Safety. How to Do a HACCP Study. Implementation, Verification, and Maintenance for Ongoing Ridk Management. Considerations for HACCP Application in Different Supply Chain Sectors. Epilogue. Appendix A Case Studies. Appendix B Pathogen Profiles. Appendix C Glosary. Appendix D Abbreviations and Definitions. References. Index.