HACCP [[electronic resource] ] : a toolkit for implementation / / [edited by] Peter Wareing
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| Autore: |
Wareing Peter
|
| Titolo: |
HACCP [[electronic resource] ] : a toolkit for implementation / / [edited by] Peter Wareing
|
| Pubblicazione: | Leatherhead, Surrey, : Leatherhead Pub. |
| Cambridge, : Royal Society of Chemistry, 2010 | |
| Edizione: | 2nd ed. |
| Descrizione fisica: | 1 online resource (135 p.) |
| Disciplina: | 363.1926 |
| Soggetto topico: | Hazard Analysis and Critical Control Point (Food safety system) |
| Altri autori: | WareingPeter |
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | 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 |
| Sommario/riassunto: | 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 |
| Titolo autorizzato: | HACCP |
| ISBN: | 1-62198-176-2 |
| 1-84973-208-6 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910792104703321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |