Food Quality Issues : Understanding HACCP and Other Quality Management Techniques

• Tác giả: Daniele Giovannucci
• Ngôn ngữ: eng
• Ký hiệu phân loại: 614.3 Incidence of injuries and wounds
• Thông tin xuất bản: World Bank, Washington, DC, 2014
• Bộ sưu tập: Tài liệu truy cập mở
• ID: 297120
• Chủ đề: 1. ADDITIVES; 2. ADEQUATE WATER; 3. AGRIBUSINESS; 4. AGRICULTURAL COMMODITIES; 5. AGRICULTURAL ECONOMICS

Tóm tắt

 This teaching tool provides a basic understanding of food quality issues in developing countries and introduces the reader to Hazard Analysis Critical Control Points (HACCP) and other dominant methodologies for improving food quality. Quality has long been a factor in the success of food trade transactions
  however, recent food safety issues have propelled quality control to the forefront of international trade concerns. Now with the increasing globalization of trade, food quality is also becoming a factor in domestic markets as quality and variety compete for a buyer's attention and regulatory bodies seek to better control potential threats. This document includes the following annexes: Table of good agricultural practices
  Good manufacturing practices
  and Contraventions cited for U.S. Food and Drug Administration import detentions.