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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000062600 |
| 005 |
20190303093000.0 |
| 008 |
090525s2001 enk eng |
| 020 |
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|a 0849312183 (CRC Press)
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| 020 |
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|a 1855735040 (hbk.)
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| 020 |
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|a 9781855735040 (hbk.)
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| 090 |
0 |
0 |
|a TX537
|b .M39 2001
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| 245 |
0 |
0 |
|a Making the most of HACCP :
|b learning from others' experience
|c edited by Tony Mayes and Sara Mortimore
|
| 260 |
|
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|a Boca Raton, Fla. ;
|a Cambridge, England :
|b CRC Press :
|b Woodhead Publishing Limited ,
|c c2001
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| 300 |
|
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|a xviii, 286 p. :
|b ill. ;
|c 24 cm.
|
| 440 |
|
0 |
|a Woodhead publishing in food science and technology
|
| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction -- 1-Small and medium-sized enterprises (SMEs), retailers and HACCP systems : 2. HACCP and SMEs: problems and opportunities -- 3. HACCP and SMEs: a case study -- 4. Supplier HACCP systems: a reetailer's perspective -- 2-Larger manufacturers and HACCP systems : 5. HACCP implementation in the United States -- 6. HACCP implementation: the Indian experience -- 7. Implementing HACCP systems in Europe: Kerry ingredients -- 8. Implementing HACCP systems in Europe: Heinz -- 3-Regulation and training : 9. HACCP enforcementin New Zealand -- 10. Enforcing safety and quality: Canada -- 11. HACCP implementation in the Thai fisheries industry -- 12. Implementation and enforcement in the United Kingdom -- 13. Effective HACCP training -- 4-Conclusions : 14. Conclusions -- 15. The future of HACCP
|
| 650 |
|
0 |
|a Food handling
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| 650 |
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0 |
|a Food
|x Safety measures
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| 650 |
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0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
|
| 700 |
1 |
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|a Mayes, Tony ,
|e author
|
| 700 |
1 |
|
|a Mortimore, Sara ,
|e author
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| 856 |
4 |
2 |
|3 Publisher description
|u http://www.loc.gov/catdir/enhancements/fy0646/2001047234-d.html
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| 999 |
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|a 1000128161
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
|
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|a 1000128162
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|