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The fifth edition of this popular instructional and resource manual builds on the knowledge and practical teachings used by the industry to teach and implement HACCP under a recognized and defined curriculum. This manual carries forward the well established preventive approach of HACCP and brings in new advances in food science as they have emerged over the past several years, including regulatory references from the Food Safety Modernization Act (FSMA) of 2011.
The preventive controls approach outlined in FSMA and the regulations and guidance from the Food and Drug Administration (FDA), embrace the principles of HACCP to employ process controls, allergen controls, and sanitation controls with the objective of significantly minimize or preventing hazards in all types of FDA regulated foods. Endorsed by the International HACCP Alliance, this text is a must for HACCP-related food safety management.
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