Haccp (el. knyga) (skaityta knyga) | Sara Mortimore, Carol Wallace | knygos.lt

Aprašymas

HACCP: A Practical Approach, 4th edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 2013. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.

In the last ten years, significant shifts have occurred in the global food operating environment, for example relating to climate change, global supply chains, and a larger focus on sustainability. In 2023, the Codex Alimentarius Commission reported the adoption of the revised General Principles of Food Hygiene, including the finalization of the revised HACCP Principles and CCP Decision Tree by the Codex Committee on Food Hygiene. Reflecting these recently published international standards, this edition offers the most up-to-date guidance, bolstered by several decades of insights from HACCP application. The most common causes of ineffective HACCP application, and methods of averting these pitfalls and misconceptions, are dissected. Discussion of the potential benefits and challenges of artificial intelligence and other technological tools is also included. 

The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems.  New materials, including new case study material, and new tools to assist the HACCP team are provided and the current situation on issues that are still undergoing international debate is outlined. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.