HACCP : principles and applications | DIGILIB Universitas Bakrie

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HACCP : principles and applications

Merle D Pierson - Personal Name; Donald A Corlett - Personal Name; Institute of Food Technologists. Continuing Education Committee - Organizational Body;

This guide discusses how HACCP (Hazard Analysis and Critical Control Points) is used to identify and control microbial, chemical and physical hazards in food technology. Strategies for devloping an HACCP action plan are accompanied by examples of industry and regulatory implementation

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[ITP-LIB-349]

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Series Title: -
Call Number: [ITP-LIB-349]
Publisher: New York : Van Nostrand Reinhold., 1992
Collation: xii, 212 pages : illustrations ; 24 cm
Language: English
ISBN/ISSN: 9781468488203
Classification: -
Content Type: -
Media Type: -
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Edition: -
Subject(s): Food -- Microbiology.
Food -- Safety measures.
Hazard Analysis and Critical Control Point Food sa
Specific Detail Info: -
Statement of Responsibility: -

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