HACCP (Hazard Analysis and Critical Control Points) & U.S. Food Safety Guide - 2nd edition
Authored by Olsson, Frank & Weeda, P.C.
The information in this guide cuts through the bureaucratic legalese to determine the best way to comply with these complex food safety regulations. Including the actual statutes, this easy-to-use CD-Rom provides clear explanations of the regulations and requirements issued by FDA and USDA regarding the handling and sanitation of food products. (462 page, published 2000) Specific contents of this report include:
Introduction & Overview of Food Safety Regulation
Intentionally Added Substances
Applying HACCP Plans In The Plant
General Principles Of Food Safety
Identifying Potential Food Safety Hazards (testing your compliance)
Mandatory HACCP Systems In General
Environmental & Accidental Contaminants
General Principles of HACCP
Proposed Juice Rule
Irradiation ("Cold Pasteurization")
Specific HACCP Requirements For Seafood, Meat & Poultry
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