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HACCP in Meat, Poultry, and Fish Processing
A. M. Pearson
€ 117.90
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Description for HACCP in Meat, Poultry, and Fish Processing
Paperback. Series: Advances in Meat Research (Closed). Num Pages: 408 pages, 2 black & white illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 21. Weight in Grams: 629.
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. ... Read more
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. ... Read more
Product Details
Publisher
Springer-Verlag New York Inc.
Format
Paperback
Publication date
2013
Series
Advances in Meat Research (Closed)
Condition
New
Weight
629g
Number of Pages
393
Place of Publication
New York, NY, United States
ISBN
9781461358985
SKU
V9781461358985
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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