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HACCP

By: Mortimore, Sara | Wallace, CarolSeries: Food Industry Briefing SeriesPublication details: Blackwell Science, 2001ISBN: 0632056487Subject(s): Food safety | Food safetyLOC classification: TX531
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Item 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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