Quality and Safety Assurance in Food Processing:
Tzia, Constantina |
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ISBN 13: 9781439823934 ISBN 10: 1439823936 Category: Food Sciences & Technology Edition: 1 Publisher: Taylor & Francis Publication Date: 06/2026 Format: Cloth Status: Not Yet Published Imprint: CRC Press Affiliation: National Technical University of Athens, Greece Audience: Professional and scholarly Pages: 624 Weight: 1 Retail Price: 279.95 (Tentative Price May Change) Quantity On Hand: 0 Quantity On Order: 0 |
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Synopsis: Emphasizing the dual importance of food safety and quality throughout the food chain, this book highlights the system of Good Practices that are applied on the farm and during shipping and delineates the Hazard Analysis Critical Control Points (HACCP), a specialized system for safety assurance that is implemented during food processing and manufacturing operations. The HACCP system defines seven principles that identify potential hazards (microbiological, chemical, physical) and determines Critical Control Points (CCP) along the production stages to be monitored and controlled. Food quality parameters include nutritional value, sensorial characteristics, price, shelf life, and brand identification. |
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