Hazard and Risk Analysis in Food Processing: New Approaches Towards Haccp and Food Safety

By Mr Paul Besseling, Ms Chitra Kalyankar
The introduction of HACCP system in the second half of the last century is the beginning of a new chapter in food safety control. The principle of risk analysis along with HACCP system is added to more classical approaches such as 'inspection of end products' and 'production in accordance with regulations'. History has taught us a great deal about the limitations of these classical approaches. This book gives insight in the Bow Tie Method as a new approach for food safety control




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About the Paperback

Publisher Createspace
Publish date 08/26/2015
Pages 196
ISBN-13 9781502409546
Language English