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00000cam a2200000 7i4500 |
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20171112093000.0 |
| 008 |
120313s2010 enk eng |
| 020 |
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|a 1905224974 (hardback : alk. paper)
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| 020 |
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|a 9781905224975 (hardback : alk. paper)
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| 050 |
0 |
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|a TX537
|b .H33 2010
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| 090 |
0 |
0 |
|a TX537
|b .H33 2010
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| 245 |
0 |
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|a HACCP :
|b a toolkit for implementation
|c edited by Peter Wareing
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| 246 |
3 |
0 |
|a Hazard Analysis and Critical Control Point
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| 250 |
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|a 2nd ed
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| 260 |
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|a Leatherhead, Surrey, U.K. :
|b Leatherhead Publishing ,
|c c2010
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| 300 |
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|a v, 132 p. :
|b ill. ;
|c 22 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction -- 2. Preparation for the implementation of HACCP -- 3. HACCP principles -- 4. Principles 1 - conduct a hazard analysis -- 5. Principle 2 - determine CCPs -- 6. Principle 3 - establish critical limits for each CCP -- 7. Principle 4 - establish a monitoring system for each CCP -- 8. Principle 5 - establish corrective actions -- 9. Principle 6 - establish verification procedures -- 10. Principle 7 - establish documentation and record keeping -- 11. Implementation -- 12. Maintenance of the HACCP system -- 13. Case study
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| 650 |
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0 |
|a Hazard Analysis and Critical Control Point (Food safety system)
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| 700 |
1 |
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|a Wareing, Peter ,
|e author
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| 999 |
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|a 1000151279
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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