Hazard Analysis Critical Control Point (HACCP) Application in Modern Food Processing Enterprises

Author: Zhang Gensheng
Publisher:
Publish Date: 2004-11-01
Features: This book is guided by the "HACCP Implementation Guide for Food Enterprises" and provides numerous practical examples, introducing how nine major categories of food processing enterprises—meat products, aquatic products, fruit and vegetable products, dairy products, soft drinks, alcoholic beverages, oils, grains, and baked goods—establish and operate HACCP systems. It conducts a hazard analysis for each production process, identifies critical control points, and guides the establishment of corrective action procedures and monitoring procedures. This book is suitable for technicians and management personnel in the food processing industry, students and teachers of relevant colleges and universities, as well as certification body personnel for reference.