Hazard Analysis and Critical Control Points (HACCP) and its application in food production

Author: Jiang Nan
Publisher:
Publish Date: 2003-07-01
Features: This book is divided into seven chapters, including an overview of the HACCP safety assurance system, hazards in food, the relationship between HACCP system and CMP, SSOP, specific operations of applying the HACCP safety assurance system, the preparation of HACCP system documents, HACCP system document models, and HACCP system certification. There are seven appendices at the end of the book, including the HACCP system and its application criteria, the General Food Hygiene, Good Manufacturing Practices, the General Hygienic Norms for Food Enterprises of the People's Republic of China GB14881－94, the Regulations on the Health Registration Management of Export Food Production Enterprises, the HACCP regulations for aquatic products, and the HACCP regulations for fruit and vegetable juice products. This book emphasizes the combination of theory and practice, with rich materials and concise language, making it suitable for production, technical, and research personnel in the food industry and enterprises, as well as students and teachers from universities and colleges majoring in related fields.