Quality and Safety Assurance in Food Processing
Seiten
2025
Crc Press Inc (Verlag)
978-1-4398-2393-4 (ISBN)
Crc Press Inc (Verlag)
978-1-4398-2393-4 (ISBN)
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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.
Constantina Tzia, School of Chemical Engineering, National Technical University of Athens, Greece
Foods: Quality - Hygiene and Safety. Application of HACCP - Safety and Quality Assurance in food processing.
| Erscheint lt. Verlag | 30.8.2025 |
|---|---|
| Zusatzinfo | 65 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 453 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Technik ► Maschinenbau | |
| ISBN-10 | 1-4398-2393-6 / 1439823936 |
| ISBN-13 | 978-1-4398-2393-4 / 9781439823934 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
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