|
|
|
|
| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000093537 |
| 005 |
20200514093000.0 |
| 008 |
170712s2013 nyu eng |
| 020 |
|
|
|a 9781461450276
|
| 020 |
|
|
|a 9781461450283
|
| 040 |
|
|
|a UniSZA
|e rda
|
| 050 |
0 |
0 |
|a TX537
|b .M67 2013
|
| 090 |
0 |
0 |
|a TX537
|b .M67 2013
|
| 100 |
1 |
|
|a Mortimore, Sara ,
|e author
|
| 245 |
1 |
0 |
|a HACCP :
|b a practical approach
|c Sara Mortimore, Carol Wallace
|
| 250 |
|
|
|a 3rd ed
|
| 264 |
|
1 |
|a New York :
|b Springer
|c c2013
|
| 300 |
|
|
|a xxx, 475 pages :
|b illustration ;
|c 24 cm.
|
| 336 |
|
|
|a text
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|2 rdamedia
|
| 338 |
|
|
|a volume
|2 rdacarrier
|
| 504 |
|
|
|a Includes bibliographical references (pages 457-466) and index
|
| 505 |
0 |
|
|a 1. An introduction to HACCP and its role in food safety control -- 2. Preparation and planning to achieve effective food safety management -- 3. Hazards, their significance and control -- 4. Prerequisites for food safety - PRPs and operational PRPs -- 5. Designing food safety -- 6. How to do a HACCP study -- 7. Implementation, verification and maintenance for ongoing risk management -- 8. Considerations for HACCP application in different supply chain sectors
|
| 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
|
| 999 |
|
|
|a 1000172410
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|