Hazard and risk analysis in food processing Second Edition: New approaches towards HACCP and food safety (Paperback) (ISBN-13: 9781517297589)

The introduction of HACCP system in the second half of the last century is the beginning of a new chapter in food safety control. The principle of risk analysis along with HACCP system is added to more classical approaches such as 'inspection of end products' and 'production in accordance with regulations'. History has taught us a great deal about the limitations of these classical approaches. This book gives insight in the Bow Tie Method as a new approach for food safety control

Author: Elizabeth Montes Saavedra Msc, Paul Besseling Bsc
ISBN-10: 1517297583
ISBN-13: 9781517297589
Publisher: Createspace Independent Publishing Platform
Language: English
Published: 09/09/2015
Pages: 102
Format: Paperback
Weight: 0.77lbs
Size: 11.00h x 8.50w x 0.26d