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HACCP : a toolkit for implementation / [edited by] Peter Wareing.
- Format:
- Book
- Author/Creator:
- Wareing, Peter.
- Language:
- English
- Subjects (All):
- Hazard Analysis and Critical Control Point (Food safety system).
- Physical Description:
- 1 online resource (135 p.)
- Edition:
- 2nd ed.
- Place of Publication:
- Leatherhead, Surrey : Leatherhead Pub. ; Cambridge : Royal Society of Chemistry, 2010.
- Language Note:
- English
- System Details:
- Mode of access: World Wide Web.
- Summary:
- Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960's, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP.. Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are now going to be complem
- Contents:
- Publicity; i-ii; Foreword; iii-iv; Chapter 1; Chapter 2; Chapter 3; Chapter 4; Chapter 5; Chapter 6; Chapter 7; Chapter 8; Chapter 9; Chapter 10; Chapter 11; Chapter 12; Chapter 13; Index; Appendices
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 9781621981763
- 1621981762
- 9781849732086
- 1849732086
- OCLC:
- 642685894
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