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HACCP Manual, 4th Edition Spanish cover

HACCP Manual, 4a Edición: Un Enfoque Sistemático para la Inocuidad Alimentaria (Spanish)

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This manual is designed to assist you in developing a HACCP plan to meet your company’s specific needs. The manual is based on HACCP published by the National Advisory Committee on Microbiological Criteria for Foods. Contents include:

  • Introduction of HACCP Systems
  • HACCP Principles and Application Guidelines
  • Prerequisites to HACCP
  • Sanitation and standard operating procedures
  • Biological hazards and control
  • Chemical hazards and control
  • Physical hazards and control
  • Initial tasks in developing HACCP plans
  • Hazard analysis
  • Critical control points
  • Critical limits
  • Monitoring CCPs
  • Corrective actions
  • Verification procedures
  • Record-keeping
  • Organizing and managing HACCP programs
  • HACCP and the regulatory agencies
  • HACCP training
4th Edition, 2008 (Spanish ISBN 0-9785977-1-0

Product Details:

Product ID: SRA-2008-hs
Publication Year: 2008