HACCP Training Resource Pack

Overview

The HACCP Training Resource Pack is a ready-made training program aimed at food companies who wish to run their own in-house HACCP training programs. Created by the authors of HACCP: A Practical Approach, Second Edition, the Pack includes both print and electronic material addressing every element of running a successful training program. In addition, a copy of HACCP: A Practical Approach, second edition, is included in every Pack. Covering both introductory and advanced levels of HACCP training, this Pack is an ...

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Overview

The HACCP Training Resource Pack is a ready-made training program aimed at food companies who wish to run their own in-house HACCP training programs. Created by the authors of HACCP: A Practical Approach, Second Edition, the Pack includes both print and electronic material addressing every element of running a successful training program. In addition, a copy of HACCP: A Practical Approach, second edition, is included in every Pack. Covering both introductory and advanced levels of HACCP training, this Pack is an extremely flexible and useful program, allowing continual customization for content, depth of coverage, and time. Both the International HACCP Alliance and the Royal Institute of Public Health and Hygiene have approved the Pack.

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Product Details

  • ISBN-13: 9780834218383
  • Publisher: Springer-Verlag New York, LLC
  • Publication date: 6/30/2001
  • Edition description: 2001
  • Edition number: 1
  • Pages: 424
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.86 (d)

Table of Contents

Introduction To HACCP. Module 2: National and International HACCP Standards. Module 3: Preparing for HACCP. Module 4: An Introduction to Hazards, Their Significance and Control. Module 5: Designing Safety into Products and Processes. Module 6: How to do a HACCP Study. Module 7: Implementation of a HAACP Plan. Module 8: Verification and Maintenance of the HACCP System. Module 9: Linking HACCP with other Quality Management Techniques: Benefits of a Combined System

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