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Food quality and safety systems [online] : a training manual on food hygiene and the hazard analysis and critical control point (HACCP) system

Call no.:
Internet only - free access
Author:
Publisher:
Rome, Italy: Food and Agriculture Organisation of the United Nations
Year:
1998
ISBN-ISSN:
9251041156
Type:
Electronic resource
Subject:
Abstract:
Intended for trainers in food quality & safety assurance at the government & industry levels. Focuses on food hygiene practices & the HACCP system. The manual consists of three sections: Principles & methods of training; Recommended International Code of Practice - General Principles on Food Hygiene; & the Hazard Analysis & Critical Control Point (HACCP) system. The last two sections were designed to reflect the recommendations & guidelines of the Codex Alimentarius Commission on food hygiene & HACCP in order to standardize the approach to training on the application of HACCP worldwide.
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