Food hygiene and safety - Jabri, Iness
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This book focuses on the good hygiene practices to be implemented within a food industry to ensure the safety and wholesomeness of food. A description of the main requirements in terms of hygiene of the 5M (material, method, manpower, environment and raw material) has been developed in this book. The structure of ISO 22000 version 2005, which describes the requirements for the implementation of a food safety management system, has been presented with emphasis on the HACCP (HAZARD ANALYSIS CONTROL CRITICAL POINT) method which defines the different steps to be implemented within a food chain in…mehr

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Produktbeschreibung
This book focuses on the good hygiene practices to be implemented within a food industry to ensure the safety and wholesomeness of food. A description of the main requirements in terms of hygiene of the 5M (material, method, manpower, environment and raw material) has been developed in this book. The structure of ISO 22000 version 2005, which describes the requirements for the implementation of a food safety management system, has been presented with emphasis on the HACCP (HAZARD ANALYSIS CONTROL CRITICAL POINT) method which defines the different steps to be implemented within a food chain in order to prevent potential hazards and to control the critical points
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Autorenporträt
Dr. Iness JABRI KAROUI was born in 1977. She is a teacher at the Ecole Supérieure des Industries Alimentaires of Tunis and a researcher specialized in the technology of oils, the valorization of by-products of food industries and aromatic and medicinal plants at the Institut Préparatoire aux Etudes Scientifiques et Techniques.