by Irene García Panadero, Manuel Álvarez Ortí, José Emilio Pardo González · Antonio Madrid Vicente, Editor · libro de bolsillo · ISBN 9788412023541
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This book provides a practical and detailed guide on implementing the Hazard Analysis and Critical Control Point (HACCP) system in companies within the horticultural sector. Through a flexible and innovative approach, the authors present solutions adapted to the current needs of organic vegetable processing, covering fresh, frozen, and canned production lines. The work is notable for its technical and educational nature, including numerous color illustrations that facilitate the understanding of the processes. It is an essential tool for professionals and companies in the sector seeking to ensure the hygienic-sanitary quality and food safety of their final products, validated through the collaboration of various companies in the industry.
