International Pocket Guide for HACCP

For all food industries (Employees and Employers)

By:

Jahangir Asadi

Format:

Paperback / softback

Series:

HACCP

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Description

This book is dedicated to the subject of HACCP. The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. 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.

Author Biography:

Professional Environment & Food Quality Technologist with a master's degree in Science and a PhD in Environmental & Quality Sciences; International Certification and Lead Auditor in HACCP, ISO 22000, ISO 9001, ISO 14000, OHSAS 18001. Participated in more than 110 audits in more than 25 countries. Responsible for planning, developing, initiating, coordinating, implementing, and maintaining the most effective Food Safety Management systems procedures for optimum production, food quality, environmental assurance, and monitoring and measurement in more than 11 countries. One of the first people to suggest to ISO the use of mobile phones as management system tools for recognized innovative behavior.

Release date NZ

March 5th, 2021

Author

Jahangir Asadi

Audience

General (US: Trade)

Pages

110

Series

HACCP

Dimensions

152x229x6

ISBN-13

9781777526849

Product ID

34716283

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