HACCP compact and comprehensible A Guide to Implementing HACCP in the Food Industry

A Guide to Implementing HACCP in the Food Industry



The following guide has been compiled for members of the HACCP team and managers responsible for developing and implementing HACCP. Key requirements have been easily explained using a range of everyday examples, diagrams and images. This guide also discusses the requirements stipulated in the Codex Alimentarius, IFS, BRC, ISO 22000 and EC Regulation No. 852/2004. It is designed to be used for basic training as well as for regular HACCP team training sessions. The experiences gained from a comprehensive HACCP study carried out in 2011 have been taken into account in this printed book.


German:
3. Auflage 2016
ISBN 978-3-940-513-151
79 Seiten mit ca. 35 Abbildungen
DIN A6 (10,5 x 14,8 x 0,5 cm)

English:
1st edition 2017
ISBN 978-3-940-513-182
77 pages with about 35 illustrations
DIN A6 (10,5 x 14,8 x 0,5 cm)


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