University of Agricultural Sciences, Bangalore catalog › Details for: HACCP food safety training manual /

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HACCP food safety training manual / Tara Paster.

By: Paster, Tara, 1968-Material type: Text

TextPublisher: Hoboken, N.J. : John Wiley & Sons, Inc., 2007Description: xxi, 329 pages : illustrations ; 28 cmISBN: 0471784486; 9780471784487Subject(s): Food industry and trade -- Safety measures

| Food industry and trade -- Safety measures

| Food service | HACCP | Lebensmittel

| Lebensmittelindustrie | Sicherheit | SicherheitsvorschriftGenre/Form: Handbooks and manuals.DDC classification: 664.00289 LOC classification: TX537 | .P292 2007Other classification: LEB 070f Online resources: Table of contents | Table of contents | Contributor biographical information | Publisher description

Contents:

Prerequisite programs -- Food defense -- Create a HACCP plan -- Work the plan -- Checks and balances.

Summary: "The HACCP Food Safety Employee Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that all school food authorities are required to follow. Collectively called the Hazard Analysis Critical Control Point (HACCP), this system was established by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals."--Publisher's website.

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Item type	Current location	Call number	Status	Date due	Barcode
Reference	GKVK Library	664.00289 PAS (Browse shelf)	Not for loan		129867

"Includes 2005 FDA food code updates"--Cover.

Includes bibliographical references and index.

Prerequisite programs -- Food defense -- Create a HACCP plan -- Work the plan -- Checks and balances.

"The HACCP Food Safety Employee Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, and record keeping that all school food authorities are required to follow. Collectively called the Hazard Analysis Critical Control Point (HACCP), this system was established by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals."--Publisher's website.

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