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Titlebook: HACCP; A Practical Approach Sara Mortimore,Carol Wallace Book 2013Latest edition Sara Mortimore and Carol Wallace 2013 HACCP.food safety.qu

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11#
發(fā)表于 2025-3-23 10:52:42 | 只看該作者
ics.Useful for both developing a new HACCP system, or streng.HACCP: A Practical Approach, 3.rd. edition .has been updated. .to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-d
12#
發(fā)表于 2025-3-23 14:31:16 | 只看該作者
13#
發(fā)表于 2025-3-23 21:05:55 | 只看該作者
Prerequisites for Food Safety: PRPs and Operational PRPs,ext of supporting HACCP for effective food safety management. It is important to understand that hazard analysis must consider . hazards are managed (by CCPs or PRPs) and that there is a need to understand both the product . the production environment in order to do this.
14#
發(fā)表于 2025-3-23 23:06:49 | 只看該作者
How to Do a HACCP Study,n this chapter we will be identifying and analyzing the potential hazards associated with products during processing and exploring the options for their control. In doing this, we will be looking at a number of useful techniques that will help the team to structure their approach. We will then move
15#
發(fā)表于 2025-3-24 02:31:09 | 只看該作者
Implementation, Verification, and Maintenance for Ongoing Risk Management,day control of food safety hazards in practice. You have made a commitment to use the HACCP system in order to effectively control all safety issues, and unless the HACCP plan is properly implemented, its real benefits will not be realized. This is a vital stage and yet the relief at having complete
16#
發(fā)表于 2025-3-24 08:45:30 | 只看該作者
Considerations for HACCP Application in Different Supply Chain Sectors,ms within food businesses. This chapter aims to develop this further using input from companies operating in different parts of the food supply chain to illustrate real examples and experiences of HACCP application in practice.
17#
發(fā)表于 2025-3-24 11:22:09 | 只看該作者
18#
發(fā)表于 2025-3-24 17:28:46 | 只看該作者
19#
發(fā)表于 2025-3-24 21:12:32 | 只看該作者
Werner Schiehlen,Peter Eberhardn this chapter we will be identifying and analyzing the potential hazards associated with products during processing and exploring the options for their control. In doing this, we will be looking at a number of useful techniques that will help the team to structure their approach. We will then move
20#
發(fā)表于 2025-3-25 02:46:03 | 只看該作者
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