Food Safety - Managing with the HACCP System eBook

Food Safety - Managing with the HACCP System eBook



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This textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points make this a resource that graduates can readily put into practice in any food and beverage operation. Because it refrains from direct reference to U.S. government regulations, this textbook is highly accessible to international readers.

Information in this edition includes:

  • Statistics from the Centers for Disease Control and Prevention (CDC) 
  • Actual examples of foodborne illness outbreaks 
  • Discussion of major food allergens 
  • Time-temperature control for safety of potentially hazardous foods 
  • Sequence for hand washing and avoiding recontamination of hands 
  • Provisions regarding the re-service of food

Ronald F. Cichy, Ph.D., NCE, CHA, CFBE, CHE 
©2008, 8 chapters, Softbound 
ISBN 978-0-86612-327-3

    This eBook is available for  online and offline viewing  through the website and eiReader app. The eBook can only be viewed using Microsoft Internet Explorer 11 (IE-11) for Windows PC or Safari for Apple Macs.

    Upon ordering the eBook you will receive an access code with guided information to help you get started. Once you establish an account for the eBook for online viewing, you may download a digital version through our free app eiReader via    iTunes  or  Google play.    The eiReader is compatible with iPad iOS 7.0 or later and Android 4.0 and up.     

        eiReader - iPad App - iTunes             eiReader - Android App - Google Play


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