This item is in: Food Science > Ingredients
Handbook of food safety in spicesK J Venugopal, AVT McCormick, India
The book details food safety in spices and provides guidelines for a food safety management system in the spice and herb manufacturing process. It provides step-by-step details on aspects of hazard management, risk assessment, food safety surveillance and regulatory aspects of food safety management. Various risk analysis models and dose-response models are described in detail.
A Woodhead Publishing India title
ISBN 0 85709 008 9
ISBN-13: 978 0 85709 008 9
March 2014
300 pages 234 x 156mm hardback
Approx. £105.00 / US$180.00 / €125.00
Not yet published
 | An e-book version of this title will be available from
Woodhead Publishing Online. To view the current titles available visit Woodhead Publishing Online
|
About the author
Dr K.J. Venugopal is heading the Quality, R&D and Agro project functions of AVT McCormick at Cochin, Kerala. This company is a joint venture of McCormick, the world leader in spices and herbs.
Titles which may also be of interest:
Handbook of herbs and spices
Handbook of herbs and spices
Handbook of herbs and spices
Contents
Principles and systems of food safety; Essential elements of food safety; Pre-requisites for food safety; Risk management and food safety surveillance systems; Hazard management in spice and herbs: The HACCP approach; Establishing a food safety plan for spice processing.