HACCP
Subtitle: a systematic approach to food safety : a comprehensive manual for developing and implementing a hazard analysis and critical control point plan
By: edited by Kenneth E. Stevenson and Dane T. Bernard
Contributors: National Food Processors Association; Food Processors Institute
Edition: 3. ed.
Publisher: Food Processors Institute
Published: 1999
Place of publication: Washington, D.C
Language: eng
Number of pages: 184
ISBN-13: 9780937774397
Subjects: Levnedsmiddelindustri; Fødevareindustri; Levnedsmiddelkonservering; Fødevarekonservering; Levnedsmiddelkontrol; Fødevarekontrol; Food inspection; Food safety; Foods; Analytical methods; HACCP; Food adulteration and inspection; Food industry and trade; Sanitation; Food handling; Safety measures; Food; Microbiology; Hazard Analysis and Critical Control Point (Food safety system)