000			00337nam a2200133Ia 4500
999			_c175999 _d175999
020			_a9781461450276
040			_cCUS
082			_a363.192 _bMOR/H
245		0	_aHACCP/ _ba practical approach _cMortimore,Sara
260			_aNew York: _bSpringer, _c2014.
300			_a474
505			_a Foreword.- Acknowledgements.- About the Authors.- Disclaimer.- About this Book.- Prologue.- 1. An Introduction to HACCP and its role in food safety control.- 2. Preparation and planning to achieve effective food safety management.- 3. Hazards, their significance and control.- 4. Prerequisites for food safety - PRPs and Operational PRPs.- 5. Designing food safety.- 6. How to do a HACCP Study.- 7. Implementation, Verification and Maintenance for Ongoing Risk Management.- 8. Considerations for HACCP application in different supply chain sectors.- Epilogue.- References, further reading and resource materials.- Appendices.- Index.
942			_cAC8