The HACCP system

A lot of dangers are threatening human health; food may be a source of these risks e.g. food-borne. So food safety became a global concern especially by the consumers. The HACCP system is widely acknowledged as the best method of assuring product safety. So nowadays, HACCP is widely embraced by the food industry and by governmental regulatory agencies because it has proven to be a cost-effective means to prevent the occurrence of identifiable food-borne, biological, chemical and physical hazards and consequently maintains consumer confidence. Consequently, HACCP is becoming the ''food passport'' to the international market place. In addition the HACCP system is one of the basic requirements of the ISO 22000 certificate. This book presents the HACCP evolution, identification, principles, guidelines and application cases.

Autorentext

Mohamed Fekry. He works an Assistant Researcher at Food Technology Research Institute-Agricultural Research Center-Giza-Egypt. He has obtained a Bachelor of Agric. Sciences in 1999 and Master degree in the HACCP system in 2008 from Mansoura University-Egypt. He has published many research papers.