HACCP: A Practical Guide (Fourth Edition)

HACCP (Hazard Analysis and Critical Control Point) is the internationally recognised approach to the prevention of foodborne hazards and assurance of food safety. It provides a science-based analytical tool which helps managers to systematically assess all the steps involved in food operations and identify those that are critical to the safety of the product. This enables manufacturers to concentrate resources in the areas that critically affect product safety, ensuring a cost-effective approach.