Special Offer! Buy Processor, get Retail Food for only $10!
The core principles of hazard analysis and critical control points (HACCP) are the same regardless of whether you produce or manufacture food, ship it, deliver it, store it or serve it. It is a risk-based analysis designed to prevent foodborne problems from happening to begin with. How you enact a HACCP plan and how it works on day to day basis varies greatly depending on the dynamic nature of your business.
NEHA has developed HACCP textbooks for both manufacturers and processors, where production of large volumes of similar products is the day to day norm, and also HACCP for retail food operations, where menus can change on a daily basis and recipes can have complex steps possibly requiring individual parts of the recipe to be made at different times and then combined.
For a complete picture of this complex, but important subject, understanding all of the ways HACCP works can be important.
For a limited time, purchase our HACCP for Processors: A Step-By-Step Guide and receive the ´process approach’ based HACCP: Managing Food Safety Hazards at the Retail Level for only $10—a savings of over 50% off the book's regular price! Click here for access to the NEHA bookstore
HACCP for Processors: A Step-By-Step Guide: 2011 / 172 pages / spiral-bound paperback
HACCP: Managing Food Safety Hazards at the Retail Level: 2009 / 128 pages / paperback
Special Pricing: $94
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