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100   $a20120313d2010      uy             0
101 0 $aeng
135   $aurcn|||||||||
181   $ctxt
182   $cc
183   $acr
200 00$aHACCP$b[electronic resource] $ea toolkit for implementation /$f[edited by] Peter Wareing
205   $a2nd ed.
210   $aLeatherhead, Surrey $cLeatherhead Pub. ;$aCambridge $cRoyal Society of Chemistry$d2010
215   $a1 online resource (135 p.)
300   $aDescription based upon print version of record.
311   $a1-905224-97-4 
320   $aIncludes bibliographical references and index.
327   $aPublicity; 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
330   $aHazard 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
606   $aHazard Analysis and Critical Control Point (Food safety system)
608   $aElectronic books.
615  0$aHazard Analysis and Critical Control Point (Food safety system)
676   $a363.1926
701   $aWareing$b Peter$0923847
712 02$aLeatherhead International Limited.
712 02$aRoyal Society of Chemistry (Great Britain)
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910459241303321
996   $aHACCP$92073290
997   $aUNINA