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The HACCP food safety manual

By: Loken, Joan K Publication details: New York: Wiley, 1995Description: 318pISBN: 0471056855Subject(s): Food safety | Hazardous substances | Hazard analysis | Hygiene | Food storage temperatures | Food-borne diseases | Food-borne viruses | Food preparationDDC classification: 664.07 LOC classification: TX531

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book - Standard loan	CAFRE Loughry Library	TX531 LOK (Browse shelf(Opens below))	1	Available		110332
Book - Standard loan	CAFRE Loughry Library	TX531 (Browse shelf(Opens below))	1	Available		110868
REFERENCE	CAFRE Loughry Library	TX531 LOK (Browse shelf(Opens below))	2	Not for loan		148213
Book - Standard loan	CAFRE Loughry Library	TX531 LOK (Browse shelf(Opens below))	3	Available		154289
Book - Standard loan	CAFRE Loughry Library	TX531 LOK (Browse shelf(Opens below))	4	Available		154293

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Previous	TX383 STA Egg science and technology	TX385 SIM Health effects of polyunsaturated fatty acids in seafoods	TX415 EDE Tea	TX531 The HACCP food safety manual	TX531 Food hygiene auditing	TX531 Guide to HACCP: Hazard analysis for small businesses	TX531 Food quality and safety systems: a training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system	Next

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