| 000 | 01344cam a2200277 4500 | ||
|---|---|---|---|
| 001 | u42155 | ||
| 003 | SIRSI | ||
| 008 | 211102s1995 000 0 | ||
| 020 | _a075140229X | ||
| 050 | _aTX531 | ||
| 082 | _a664.907 | ||
| 100 |
_aPearson, A. M. _eeditor _9293691 |
||
| 100 |
_aDutson, T. R. _eeditor _9280075 |
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| 245 | _aHACCP in meat, poultry and fish processing | ||
| 260 |
_bBlackie Academic and Professional, _c1995 |
||
| 440 |
_aAdvances in Meat Research _v10 _9325444 |
||
| 520 | _aThis book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines ae given for the management of the HACCP system wihin the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP prInciples to existing amd future international agreements and regulations is explained. | ||
| 650 |
_aFood safety _9329605 |
||
| 654 | _aFood safety | ||
| 999 |
_c75999 _d75999 |
||
| 650 |
_aHazard analysis _9334114 |
||
| 650 |
_aMeat hygiene _9333765 |
||
| 650 |
_aFood quality assurance _9337594 |
||
| 650 |
_aFood contamination _9334113 |
||
| 650 |
_aFood handling _9337929 |
||
| 650 | 0 |
_aFood preparation _9337903 |
|