{ "item_title" : "Haccp", "item_author" : [" Merle D. Pierson "], "item_description" : "The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. Hazard Analysis and Critical Control Points was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man- agement, education and related areas who are responsible for food safety man- agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled HACCP Principles for Food Production (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec- ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro- vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.", "item_img_path" : "https://covers4.booksamillion.com/covers/bam/1/46/848/820/1468488201_b.jpg", "price_data" : { "retail_price" : "54.99", "online_price" : "54.99", "our_price" : "54.99", "club_price" : "54.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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