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The monograph, Food Safety for Food Business Operators is a compilation of various steps involved in implementing HACCP, GMP, Hygiene & Sanitation (ISO 22000) in any segment of food business in the food chain starting from farm to fork. The book surveys the different sources of food safety hazards entering into the food chain and gives practical methods to control the probable significant hazards to keep them under safe levels for human consumption. To achieve this the book provides, brief and simple explanation of the terminologies and procedures for implementing HACCP and Pre Requisite Programmes (PRPs). The book also provides a comprehensive list of almost all biological, chemical and physical hazards along with the tolerance levels. There are also brief descriptions on the health problems associated with each individual hazard. Several examples of corrective action, list of records to be maintained and a practical check list for evaluation HACCP & PRPs in an operating unit are als
