FOOD SAFETY TERMS AND DEFINITIONS - Atanasova-Pancevska, Natalija
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This book is designed to explain terminology commonly encountered in food safety incorporating Hazard Analysis and Critical Control Point (HACCP) terms and definitions. The document is aimed at those with limited knowledge or experience of food safety, bit also it is intended for people from all sectors and disciplines that contribute to food and nutrition related analysis. It can also be used as a supplementary material for students. The purpose of the book is to provide help in the initial and ongoing development and implementation of HACCP at all levels in the food sector.

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Produktbeschreibung
This book is designed to explain terminology commonly encountered in food safety incorporating Hazard Analysis and Critical Control Point (HACCP) terms and definitions. The document is aimed at those with limited knowledge or experience of food safety, bit also it is intended for people from all sectors and disciplines that contribute to food and nutrition related analysis. It can also be used as a supplementary material for students. The purpose of the book is to provide help in the initial and ongoing development and implementation of HACCP at all levels in the food sector.
Autorenporträt
Natalija ATANASOVA-PANCEVSKA is University professor of Microbiology, Microbial Biotechnology, Food safety and Probiotics and prebiotics. She is the author of fifty scientific papers, published in the country and abroad, and about 100 abstracts, presented at congresses and symposia. She is also the author of 5 published books and numerous manuals.