HACCP in the meat industry /

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HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Brown, M. H. (Martyn H.)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
Colección:Woodhead Publishing in food science and technology.
Temas:
Food contamination.
Food contamination > European Union countries.
Food > Microbiology.
Meat industry and trade.
Meat industry and trade > European Union countries.
Packing-houses.
Food Contamination
Food Microbiology
Meat-Packing Industry
Aliments > Contamination.
Aliments > Contamination > Pays de l'Union européenne.
Aliments > Microbiologie.
Viande > Industrie.
Viande > Industrie > Pays de l'Union européenne.
MEDICAL > Toxicology.
Packing-houses
Food contamination
Food > Microbiology
Meat industry and trade
European Union countries
Acceso en línea:Texto completo
Descripción
Sumario:HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry.
Descripción Física:1 online resource (xiv, 329 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:1591240727
9781591240723
1855736446
9781855736443
1855734486
9781855734487
1280372206
9781280372209
1855733951
9781855733954

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