Книга: Krishnakumar Thulasimani and Thamilselvi Chellamuthu «Organic yoghurt Production In Line With Food Safety Management System»
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Производитель: "LAP Lambert Academic Publishing" Food hygiene means the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use. This book discuss mainly about the organic yoghurt production; identify and describe relevant food safety hazards and outline a food safety management system complying with the requirements given in DS/EN ISO22000:2005 . Also illustrate the overall structure of the system by table of contents for the quality manual, procedures and instructions. A proposal for an operational prerequisite program and/or a HACCP-plan has also been presented. Safety considerations as well as legal requirements for the selection and use of starter cultures in organic yogurt production have also been explained. ISBN:9783659630040 Издательство: "LAP Lambert Academic Publishing" (2014)
ISBN: 9783659630040 |
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