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OverviewCurrently in the EU, food operators are responsible for the production of safe food for consumption, and the HACCP system is a mandatory self-monitoring tool that is implemented to prevent problems affecting food safety. In the book presented here, a Hazard Analysis and Critical Control Point (HACCP) system has been designed for the production line of fresh cheese with light orange marmalade developed in the Food Science and Technology Pilot Plant as part of the Practicum course. The proposed self-control model was based on the general principles of the Codex Alimentarius on Food Hygiene. The work includes an exhaustive search for information on the hazards that can affect raw materials and manufacturing processes and a review of the legislation currently in force. Full Product DetailsAuthor: Miguel Langa MoralPublisher: Our Knowledge Publishing Imprint: Our Knowledge Publishing Dimensions: Width: 15.20cm , Height: 0.30cm , Length: 22.90cm Weight: 0.091kg ISBN: 9786206462781ISBN 10: 6206462781 Pages: 52 Publication Date: 18 September 2023 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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