Food Quality and Safety Systems: A Training Manual On Food Hygiene and the Hazard Analysis and Critical Control Point (Haccp) System

Food Quality and Safety Systems: A Training Manual On Food Hygiene and the Hazard Analysis and Critical Control Point (Haccp) System

ISBN: 9789251041154
Publisher: FAO
Publication Date: 2009-06-30
Number of pages: 243
  • $999.00

Any used item that originally included an accessory such as an access code, one time use worksheet, cd or dvd, or other one time use accessories may not be guaranteed to be included or valid. By purchasing this item you acknowledge the above statement. Will be in stock after

DESCRIPTION

1998 (first edition), 2009 (this reprint). One important element of FAO's work is building the capacity of food control personnel, including government authorities and food industry personnel carrying out food quality and safety assurance programmes. Such programmes should include specific food risk control procedures such as the Hazard Analysis and Critical Control Point (HACCP) system. FAO has prepared this manual in an effort to harmonize the approach to training in the HACCP system based on the already harmonized texts and guidelines of the Codex Alimentarius Commission. The manual is structured to provide essential information in a standardized, logical and systematic manner while adhering to effective teaching and learning strategies. Each section is made up of specific training modules which can be combined and customized to meet the specific needs of the students. Also published in French, Russian and Spanish.

Customer Reviews


We Also Recommend