HACCP - Qualitative approach
Today, food safety is the most critical factor that must be maintained at consistently high levels for the healthy operation of any food business. The demand for foods free from microbiological, chemical, and physical hazards comes not only from the strict regulatory framework governing these businesses but also from consumers themselves. In today’s era of rapid and easily accessible information, consumers are increasingly cautious and selective in their dietary choices. At the same time, rising competition among businesses due to globalization raises the bar even higher. This book covers the entire evolution of the concept of risk analysis and HACCP. Through the case studies it contains, it helps readers gain a deeper understanding of HACCP implementation in food industries. Readers can not only obtain valuable information about food safety management systems and become familiar with HACCP terminology, but also use the book as a practical guide to design their own operational food safety management system. The book, also, includes a case study in which the modular (task-based) approach is applied. The book is primarily aimed at early-career professionals - including food technologists, hygienists, agronomists, veterinarians, chemists, and others - who are entering the field of quality control and food business management. It equips them with the necessary knowledge to meet the demands of this field, particularly enhance their ability to design and/or maintain the food safety management systems that a business implements.
