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Book's Detail
| HACCP : principles and applications | |
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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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| Statement of Responsibility | |
| Author(s) | Merle D Pierson - Personal Name Donald A Corlett - Personal Name Institute of Food Technologists. Continuing Education Committee - Organizational Body |
| Edition | |
| Call Number | [ITP-LIB-349] |
| Subject(s) | Food -- Microbiology. Food -- Safety measures. Hazard Analysis and Critical Control Point Food sa |
| Language | English |
| Publisher | Van Nostrand Reinhold |
| Publishing Year | 1992 |
| Specific Detail Info | |
| File Attachment | LOADING LIST... |
| Availability | LOADING LIST... |