Easy HACCP

For all employees and employers

Jahangir Asadi

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Hardback

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English

Silosa Consulting Group (Scg)
17 November 2021

Management & management techniques; Food & beverage technology; Industrial quality control

Series: Easy ISO

This book is dedicated to the subject of HACCP. The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.

By: Jahangir Asadi
Imprint: Silosa Consulting Group (Scg)
Volume: 3
Dimensions: Height: 229mm, Width: 152mm, Spine: 11mm
Weight: 372g
ISBN: 9781990451102
ISBN 10: 1990451101
Series: Easy ISO
Pages: 110
Publication Date: 17 November 2021
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Professional Environment, Quality and Food Technologist with a master's degree in Science and a PhD in Environmental & Quality Sciences; International Certification and Lead Auditor in HACCP, ISO 22000, ISO 9001, ISO 14000, OHSAS 18001. Participated in more than 110 audits in more than 25 countries.Responsible for planning, developing, initiating, coordinating, implementing, and maintaining the most effective management systems procedures for optimum production, food quality, environmental assurance, and monitoring and measurement in more than 11 countries. One of the first people to suggest to ISO the use of mobile phones as management system tools for recognized innovative behavior.