HACCP
Series: Food Industry Briefing SeriesPublication details: Blackwell Science, 2001ISBN: 0632056487Subject(s): Food safety | Food safetyLOC classification: TX531Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book - Standard loan | CAFRE Loughry Library | TX531 MOR (Browse shelf(Opens below)) | 1 | Available | 154123 | |
Book - Standard loan | CAFRE Loughry Library | TX531 MOR (Browse shelf(Opens below)) | 2 | Available | 154127 | |
Book - Standard loan | CAFRE Loughry Library | TX531 MOR (Browse shelf(Opens below)) | 3 | Available | 154131 | |
Book - Standard loan | CAFRE Loughry Library | TX531 MOR (Browse shelf(Opens below)) | 4 | Available | 154135 |
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
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