HACCP

1. An Introduction to HACCP and Its Role in Food Safety Control
Sara Mortimore, Carol Wallace

2. Preparation and Planning to Achieve Effective Food Safety Management
Sara Mortimore, Carol Wallace

3. Hazards, Their Significance, and Control
Sara Mortimore, Carol Wallace

4. Prerequisites for Food Safety: PRPs and Operational PRPs
Sara Mortimore, Carol Wallace

5. Designing Food Safety
Sara Mortimore, Carol Wallace

6. How to Do a HACCP Study
Sara Mortimore, Carol Wallace

7. Implementation, Verification, and Maintenance for Ongoing Risk Management
Sara Mortimore, Carol Wallace

8. Considerations for HACCP Application in Different Supply Chain Sectors
Sara Mortimore, Carol Wallace

Avainsanat: Chemistry, Food Science, Quality Control, Reliability, Safety and Risk, Public Health