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Making the most of HACCP : learning from others' experience /

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The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of t...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Mayes, Tony, Mortimore, Sara
Format: eBook
Language:English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series:Woodhead Publishing in food science and technology.
Subjects:
Hazard Analysis and Critical Control Point (Food safety system)
Food > Safety measures.
Food handling.
Food Contamination > prevention & control
Food Handling > standards
HACCP.
Aliments > Sécurité > Mesures.
HEALTH & FITNESS > Safety.
Food handling
Food > Safety measures
Electronic books.
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Call Number: TX537 .M39 2001eb
 
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