технические науки

техническая литература

мукомольное производство

The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. Written by Sara Mortimore and Carol Wallace, recognised international experts on the HACCP system, this book is a vital tool for all those who need to gain an overview of this extremely important and most useful of food safety systems. A concise, easy to use, quick reference book. Contains information needed to gain a working knowledge of HACCP. Written by people who have proven experience in the field, in both large and small business and on an international basis.

книги по психологии

зарубежная психология

практика психологии

медицина / здравоохранение

клиническая психология

нейропсихология

практическая психология

психологические тренинги

зарубежная прикладная литература

HACCP

The provision of safe food to airline passengers is now a multi-billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater quality. Often neglected and under-regulated, food safety should be of paramount importance amid this growth. The consequences of in-flight food poisoning are extremely serious not only for the passengers involved, but also for the crew associated safety of the aircraft, and ultimately the airline’s reputation. In this much needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain with comprehensive coverage of: HACCP Codes of practice Supply chain logistics Fitness to fly Managing aircraft water safety Liability issues Food Security Manufacturers and suppliers of products to the airline catering industry, business aviation caterers, airline Quality Assurance and hygiene personnel, product development managers, food safety regulators, aviation safety and security regulators, decision makers and company executives in any area of aviation as well as lecturers and students in all areas of the hospitality and travel sectors will find this book a vital tool.

Sara E. Mortimore