HACCP and Case Studies: A Must-Read for Food Industry Professionals

Author: Sarah Mortimer
Publisher:
Publish Date: 2005-08-01
Features: This book briefly introduces the principles, applications, and relationships with other interoperable projects of Hazard Analysis and Critical Control Points (HACCP) through examples. It explores the future of the HACCP system, its advantages and disadvantages, and existing problems. The content is detailed and specific, with explanations that progress from simple to complex, step by step. It includes detailed case studies of HACCP applications in various industries such as baked goods, poultry slaughter, ready-to-eat meals, shrimp, and the food service industry. The appendix includes a bilingual glossary of acronyms and professional terms in the HACCP field, as well as the sources of major foodborne pathogens and their associated symptoms. This book is an essential tool for understanding food safety systems and is suitable for readers at all levels in the food industry, including academics, industry decision-makers, managers, inspectors, and university faculty and students. The book comprehensively covers an introduction to HACCP, an explanation of the HACCP system, HACCP practices, preparatory work for developing a HACCP plan, and the application of HACCP in frozen cheesecake production.