Andere Kunden interessierten sich auch für
![FOOD SAFETY TERMS AND DEFINITIONS]( "FOOD SAFETY TERMS AND DEFINITIONS")
FOOD SAFETY TERMS AND DEFINITIONS26,99 €![Producing Safe Eggs]( "Producing Safe Eggs")
Producing Safe Eggs94,99 €![Quality and Nutritional Value of Artisanal Juices]( "Quality and Nutritional Value of Artisanal Juices")
Quality and Nutritional Value of Artisanal Juices26,99 €![Microbiological Quality of coastal cheese in Valledupar]( "Microbiological Quality of coastal cheese in Valledupar")
Microbiological Quality of coastal cheese in Valledupar29,99 €![Review: predictive microbiology in fruit sample analysis]( "Review: predictive microbiology in fruit sample analysis")
Review: predictive microbiology in fruit sample analysis26,99 €![Listeria spp in minas frescal cheese]( "Listeria spp in minas frescal cheese")
Listeria spp in minas frescal cheese26,99 €![Application of HACCP in the Minimal Processing of Vegetables and Fruit]( "Application of HACCP in the Minimal Processing of Vegetables and Fruit")
Application of HACCP in the Minimal Processing of Vegetables and Fruit36,99 €
Currently 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.