Hazard Analysis and Critical Control Point (HACCP) Principles and Applications in Food Production

Author: Zeng Qingxiao
Publisher:
Publish Date: 2005-02-01
Features: This book primarily discusses various food safety issues that may occur or exist in the food production process, elaborating on the principles and methods of hazard analysis and prevention/control of hazards. The main content includes: the basic principles and implementation steps of Hazard Analysis and Critical Control Points (HACCP) in food production; common biological, chemical, and physical hazards in food; the application of HACCP in aquatic products and other food categories. The book provides a concise introduction to the fundamental principles of HACCP and its implementation process, with a focus on analyzing various common hazards in food. It also discusses in detail how to implement HACCP, using examples from aquatic product production. Additionally, there are numerous examples of HACCP applications in other food industries, making it a reference book that combines both theoretical knowledge and practical production realities. This book is suitable for food producers and managers, food inspection and quarantine personnel, food quality supervision personnel, marketing professionals, food industry researchers, and students and faculty at universities and colleges for reference or as a textbook.