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This book is dedicated to the subject of HACCP.
The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur..
The most basic concept underlying HACCP is that of prevention.
It is based on a common sense application of technical and scientific principles to a food production process.
The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products.
This book is dedicated to the subject of HACCP
Uneori, aceste descrieri pot contine inadvertente. De asemenea, imaginea este informativa si poate contine accesorii neincluse in pachetele standard.
