HACCP 
Subtitle: A Practical Approach (Practical Approaches to Food Control and Food Quality, No 1)
Edition: 1 edition
Publisher: Springer
Published: December 31, 1995
Language: eng
Format: Hardcover
Number of pages: 352
ISBN-13: 9780412570209
Subjects: Food And Beverage Industries (Economic Aspects); Food Sanitation; Technology; Technology & Industrial Arts; Science/Mathematics; Food Science; General; Technology / Food Industry & Science
First sentence: HACCP is an abbreviation for the Hazard Analysis and Critical Control Point system.