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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Leatherhead, Surrey : Cambridge :
Leatherhead Pub. ; Royal Society of Chemistry,
2010.
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| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a HACCP : |b a toolkit for implementation / |c [edited by] Peter Wareing. |
| 250 | |a 2nd ed. | ||
| 260 | |a Leatherhead, Surrey : |b Leatherhead Pub. ; |a Cambridge : |b Royal Society of Chemistry, |c 2010. | ||
| 300 | |a 1 online resource (iv, 129 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Part 1: Preparation for HACCP; Part 2: Conducting the Study -- HACCP Principles; Part 3: Implementation and Maintenance of the HACCP Plan; References; Appendices Index. | |
| 520 | |a 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 business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP. Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are now going to be complem. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Hazard Analysis and Critical Control Point (Food safety system) | |
| 650 | 6 | |a HACCP. | |
| 650 | 7 | |a Science: general issues. |2 bicssc | |
| 650 | 7 | |a HEALTH & FITNESS |x Safety. |2 bisacsh | |
| 650 | 7 | |a Hazard Analysis and Critical Control Point (Food safety system) |2 fast | |
| 700 | 1 | |a Wareing, Peter. | |
| 710 | 2 | |a Leatherhead International Limited. | |
| 776 | 0 | 8 | |i Print version: |t HACCP. |b 2nd ed. |d Leatherhead, Surrey : Leatherhead Pub. ; Cambridge : Royal Society of Chemistry, 2010 |w (DLC) 2012360651 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpHACCPAT1/toc |z Texto completo |
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