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Hazard Analysis and Critical Control Points
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6OT745QL1P7
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Geliefert zwischen Mo., 23.02.2026 und Di., 24.02.2026
Details
High Quality Content by WIKIPEDIA articles! Hazard Analysis and Critical Control Point is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration and the United States Department of Agriculture say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130242336
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H220mm x B150mm x T4mm
- Jahr 2009
- EAN 9786130242336
- Format Kartonierter Einband
- ISBN 978-613-0-24233-6
- Titel Hazard Analysis and Critical Control Points
- Untertitel Failure mode and effects analysis, Failure Mode, Effects, and Criticality Analysis, Fault tree analysis, Food safety, Fast food restaurant, Hazard analysis, Hazard and operability study, Hygiene
- Gewicht 112g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 64
- Genre Biologie
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