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£176.16

CRC Press Safety and Quality Management in Food Supply Chain: A Farm to Fork Approach

Name: Safety and Quality Management in Food Supply Chain: A Farm to Fork Approach
Brand: CRC Press
Price: 176.16 GBP
Availability: InStock

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Description

The advancement of technological interventions in food quality analysis and safety detection has to be inculcated among these beneficiaries. With a unique blend of both agriculture and animal food segments, this book is expected to occupy a distinct position among the various publications in the post harvest sector. The content of the book is useful both for those looking to begin food science careers and to established specialists. The various chapters define safety and quality aspects of plantation crops, the milling industry, meat, milk, water, fish, bakery, street foods, etc. The book also enlightens readers about the various hazards involved in the food supply chain, pre-requisite programmes, GMP, food safety management systems, and international trading issues. The PRP approach in food safety management systems has been elaborated in a comprehensible manner. Pre-requisite programmes, GAP, GMP and GHP to be implemented before HACCP in meat industry is well detailed in a chapter along with the applicable statutory and regulatory requirements. The significance of these pre-requisite programmes for effective establishment of HACCP in meat processing are lucidly explained. Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA. About the Author K P Sudheer, Kerala Agricultural University, Kerala, India Bindu Lakshmanan, Kerala Veterinary and Animal Sciences University, Kerala, India

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1032007044
Category: Books > Subjects > Business, Finance & Law > Law
Domain: Amazon UK
Release Date: 01 April 2021
Listed Since: 02 December 2020

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CRC Press Safety and Quality Management in Food Supply Chain: A Farm to Fork Approach

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