The Hazard Analysis of Critical Control Point (HACCP) system is a preventative food safety management system that can be applied throughout the food supply chain from primary production to the consumer.



Written by Sara Mortimore and Carole Wallace, recognised international experts on the HACCP system, this book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. Published by Blackwell Publishing.

Additional information

Dimensions 29 × 20 × 3 cm