HACCP
Mortimore, Sara Wallace, Carol
HACCP - Blackwell Science, 2001 - Food Industry Briefing Series .
Part 1 Background: what is it?; why use it?; what does it cost?. Part 2 Hazards: what is a hazard?; control of hazards; types of hazards. Part 3 Principles of HACCP: what can go wrong?; at what stage in the process is something likely to go wrong?; w
0632056487
Food safety
Food safety
TX531
HACCP - Blackwell Science, 2001 - Food Industry Briefing Series .
Part 1 Background: what is it?; why use it?; what does it cost?. Part 2 Hazards: what is a hazard?; control of hazards; types of hazards. Part 3 Principles of HACCP: what can go wrong?; at what stage in the process is something likely to go wrong?; w
0632056487
Food safety
Food safety
TX531