02590nam 2200577 a 450 991045924130332120200520144314.01-62198-176-21-84973-208-6(CKB)2580000000000444(EBL)1185597(OCoLC)642685894(SSID)ssj0000578438(PQKBManifestationID)12201075(PQKBTitleCode)TC0000578438(PQKBWorkID)10578512(PQKB)11676483(MiAaPQ)EBC1185597(PPN)19847203X(Au-PeEL)EBL1185597(CaPaEBR)ebr10627694(EXLCZ)99258000000000044420120313d2010 uy 0engurcn|||||||||txtccrHACCP[electronic resource] a toolkit for implementation /[edited by] Peter Wareing2nd ed.Leatherhead, Surrey Leatherhead Pub. ;Cambridge Royal Society of Chemistry20101 online resource (135 p.)Description based upon print version of record.1-905224-97-4 Includes bibliographical references and index.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; AppendicesHazard 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 complemHazard Analysis and Critical Control Point (Food safety system)Electronic books.Hazard Analysis and Critical Control Point (Food safety system)363.1926Wareing Peter923847Leatherhead International Limited.Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9910459241303321HACCP2073290UNINA