Last edited by Kazijora
Thursday, April 30, 2020 | History

4 edition of Food Quality and Safety Systems found in the catalog.

Food Quality and Safety Systems

A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (Haccp) System

by Food and Agriculture Organization of the

  • 142 Want to read
  • 2 Currently reading

Published by Food & Agriculture Organization of the UN (FA .
Written in English

    Subjects:
  • Food & beverage technology,
  • Occupational / industrial health & safety,
  • Public health & preventive medicine,
  • Food law and legislation,
  • Food adulteration and inspection,
  • Technology,
  • Consumer Health,
  • Science/Mathematics,
  • Quality control,
  • Safety,
  • Food adulteration and inspecti,
  • Food Science,
  • Food contamination,
  • Food industry and trade

  • The Physical Object
    FormatPaperback
    Number of Pages232
    ID Numbers
    Open LibraryOL9125772M
    ISBN 109251041156
    ISBN 109789251041154


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Food Quality and Safety Systems by Food and Agriculture Organization of the Download PDF EPUB FB2

Food Quality and Safety Systems: A Training Manual On Food Hygiene and the Hazard Analysis and Critical Control Point (Haccp) System (Russian Edition) (Russian) by Food Price: $ Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems Cited by: 3.

About the Author. Erasmo Salazar is a Food Safety Technical Specialist at Lloyd’s Register Quality Assurance with experience conducting ISO and FSSC third party /5(3). This training manual on food quality and safety systems is a direct result of that work. The manual is structured to provide essential information in a standardized, logical and systematic File Size: 1MB.

About the Author. Debby Newslow is president and executive director of D. L Newslow & Associates, Inc., located in Orlando, Florida. She is the author of The ISO Quality /5(5). HACCP system is a food safety management strategy which has been widely tested, and established as an effective means of preventing food-borne diseases were correctly Author: Miguel Costa.

Definition HACCP is a systematic approach to establishing, implementing and improving quality assurance of food products through a system of identification, evaluation, and control of hazards, which is significant for food safety.

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Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations.

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