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HACCP Implementation in Food Manufacturing a Practical Guide

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HACCP Implementation in Food Manufacturing a Practical Guide

By: Robert Wach
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 Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution. It is a legal requirement for all food business operators to have some form of hazard analysis system based on HACCP. HACCPEuropa has developed comprehensive food safety training programs. These training courses are complemented by the edition of this book. This book is designed as an easy-to-use reference guide to help all staff implement a thorough HACCP plan into businesses. The book contains detailed descriptions of all HACCP implementation process steps required to undertake a HACCP study. This publication can be used as an introduction to the basics for those who have never received HACCP training or as a checklist for those who are already using HACCP on a daily basis. Business
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