Making the most of HACCP
Subtitle: learning from others' experience
By: edited by Tony Mayes and Sara Mortimore
Contributors: Knovel (Firm)
Publisher: CRC Press; Woodhead Publishing
Published: 2001
Place of publication: Boca Raton, Fla; Cambridge, England
Language: eng
Number of pages: 286
Subjects: Hazard Analysis and Critical Control Point (Food safety system); Food; Safety measures; Food handling
Notes: Includes bibliographical references and index.

Electronic reproduction. Norwich, N.Y. : knovel, 2002. System requirements: Adobe Acrobat Reader. Available via the World Wide Web. Access restricted to users at licensed institutions.