|
|
|
|
| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000077088 |
| 005 |
20220103093000.0 |
| 008 |
120226s2001 enk eng |
| 020 |
|
|
|a 0632056487 (paperback : alk. paper)
|
| 020 |
|
|
|a 9780632056484 (paperback : alk. paper)
|
| 050 |
0 |
0 |
|a TX531
|b .M67 2001
|
| 090 |
0 |
0 |
|a TX531
|b .M67 2001
|
| 100 |
1 |
|
|a Mortimore, Sara ,
|e author
|
| 245 |
1 |
0 |
|a HACCP
|c Sara Mortimore and Carol Wallace; compiling editor, Christos Cassianos
|
| 260 |
|
|
|a Oxford :
|b Blackwell Publishing ,
|c c2001
|
| 300 |
|
|
|a x, 136 p. :
|b ill. ;
|c 23 cm.
|
| 490 |
1 |
|
|a Food industry briefing series
|
| 504 |
|
|
|a Includes bibliographical references (p. 129-133) and index
|
| 505 |
0 |
|
|a 1. Introduction to HACCP -- 2. The HACCP system explained -- 3. HACCP in practice
|
| 520 |
|
|
|a The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or
|
| 650 |
|
0 |
|a Food adulteration and inspection
|
| 650 |
|
0 |
|a Food handling
|x Safety measures
|
| 650 |
|
0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
|
| 700 |
1 |
|
|a Wallace, Carol A. [
|q (Carol Anne)] ,
|e author
|
| 856 |
4 |
2 |
|3 Book review (E-STREAMS)
|u http://www.e-streams.com/es0511/es0511_2168.html
|
| 999 |
|
|
|a 1000146890
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|
| 999 |
|
|
|a 1000146891
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|