HACCP : a toolkit for implementation /

Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food bu...

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Bibliographic Details

Main Author:	Wareing, Peter
Corporate Author:	Royal Society of Chemistry (Great Britain)
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, 2010.
Edition:	Updated ed.
Subjects:	Hazard Analysis and Critical Control Point (Food safety system) Electronic books.
Online Access:	Connect to the full text of this electronic book