Food Hygiene Auditing

N. Chesworth

• 01 augustus 1996
• 9780751402339

Samenvatting:

Details the areas of food manufacturing to be inspected during an audit to identify weaknesses in the operation that could result in hygiene not meeting regulatory or industry standards. Discusses food laws in Britain and the US, the Hazardous Analysis and Critical Control Point for risk assessment, designing and fabricating the premises, raw materials, process equipment and machinery, personnel hygiene standards, preventive pest control, cleaning and disinfecting system, and management controls. Primarily for people concerned with hygiene, but possibly also useful to others in the food industry or regulatory agencies. No bibliography. Annotation c. by Book News, Inc., Portland, Or.