J.K. Loken, The haccp Food Safety Manual, Wiley, New York, 1995.Loken J.K., The HACCP Food Safety Manual, John Wiley&Sons Inc., New York 1995.Loken, JK, (1995). The HACCP- Food safety manual. New York: John Wiley & Sons, Inc....
A manual on food quality and safety systems was compiled for trainers in food quality and safety assurance at the government and industry levels, with emphasis on food hygiene practices and the Hazard Analysis and Critical Control Point (HACCP) system. The manual consists of 3 sections: (1) pr...
HACCP Certification Training Online for Managers ApplyingHACCPPrinciples For The Food Service Industry™ Enroll in the HACCP Training course for managers here and start training online right away. Recognized by theACFfor 10.5CEUhours. Order on the main websiteor by phone: 1-800-767-8193 ...
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The Hazard Analysis Critical Control Point (HACCP) system has become the most widely accepted program for controlling food safety. HACCP was designed by the food industry; however implementation of a HACCP program is relatively new to the foodservice industry.; Objectives. To assess the HACCP ...
HACCP for Protection of the Public Water Supply The beneficial use of HACCP is not limited to any specific type of hazard or process; the methodology has proved effective and flexible, and is increasingly applied to industries other than food, including cosmetics, pharmaceuticals and bottled water....