3 Review(s)

This book is a practical guide and an "All in One" (1 book to master the 3 levels of HACCP). The knowledge and techniques shared in this compressed book can be an effective guidebook from both technical and quality point of view. This book can greatly increase the efficiency level of each and every employee 'from a staff to a manager' aiming at good housekeeping and good manufacturing practices. Total quality management through ISO 9000, 1SO 14000, ISO 22000 and its importance. The concept of HACCP and its applications in food establishments have been explained in detail.