{"product_id":"hazard-and-risk-analysis-in-food-processing-second-edition-new-approaches-towards-haccp-and-food-safety-paperback","title":"Hazard and risk analysis in food processing Second Edition: New approaches towards HACCP and food safety - Paperback","description":"\u003cp\u003eby \u003cb\u003eElizabeth Montes Saavedra Msc\u003c\/b\u003e (Author), \u003cb\u003ePaul Besseling Bsc\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe introduction of HACCP system in the second half of the last century is the beginning of a new chapter in food safety control. The principle of risk analysis along with HACCP system is added to more classical approaches such as 'inspection of end products' and 'production in accordance with regulations'. History has taught us a great deal about the limitations of these classical approaches. This book gives insight in the Bow Tie Method as a new approach for food safety control\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 102\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.26 x 11 x 8.5 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 09, 2015\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42116207870087,"sku":"9781517297589","price":30.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/2623\/2711\/files\/024a8f5512b5f472e951cf021009f818.webp?v=1732514758","url":"https:\/\/booksby.splitshops.com\/products\/hazard-and-risk-analysis-in-food-processing-second-edition-new-approaches-towards-haccp-and-food-safety-paperback","provider":"Books by splitShops","version":"1.0","type":"link"}