| HACCP Concepts & Quick Reference Contributor(s): Hernandez, Carlos H. (Author) |
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ISBN: 1977638252 ISBN-13: 9781977638250 Publisher: Createspace Independent Publishing Platform OUR PRICE: $10.93 Product Type: Paperback Published: September 2017 |
| Additional Information |
| BISAC Categories: - Business & Economics | Total Quality Management |
| Physical Information: 0.07" H x 8" W x 10" (0.22 lbs) 28 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Many times out of curiosity or necessity we want to know what HACCP, which means, that concerns, is how it works, what its scope in the world today, what kind of organizations applied, advantages to offer, as it is implemented. Here I present a quick guide that clarifies concepts and a series of steps to implement it. HACCP is an acronym that is well known in the working environment, but not everyone knows what it really means, in English its meaning is "Hazard Analysis and Critical Control Point". It is a system that allows you to identify specific hazards and implement measures to its control and mitigation in order to ensure the safety of foods or packaging containing food. It is a tool to evaluate the hazards and establish control systems that ensure prevention instead of relying on the final product inspection |