The first book in a new series, HACCP: A Practical Approach provides thorough and practical details of the HAACP system, its implementation and its maintenance in the food industry. Written by experts, the book should be of use for all those in the food industry responsible for HACCP, regulatory, food safety and quality control personnel. This book should be of interest to food industry personnel, regulatory personnel, food safety officers, quality control personnel, food production managers; teachers and upper level students in food science and food technology.