Books    DVDs    Online    Standards

How to HACCP : a management guide

Call no.:
664.07 DILh
Edition:
3rd ed.
Author:
Length:
156 p. ; 16 cm.
Publisher:
North East Lincolnshire, U.K.: M.D. Associates
Year:
2001
ISBN-ISSN:
1900134128
Type:
Books
Subject:
Copies:
1
Abstract:
Hazard Analysis Critical Control Point (HACCP) has become increasingly important for all food businesses as an effective means of ensuring food safety and is a means of complying with legislation. HACCP, as an approach and philosophy, can be applied to all sections of food and drink manufacturing, distribution, retailing and service. Designed specially for small and medium sized enterprises, enabling them to develop a successful and effective food safety management system at minimum cost.
Show More
Item availability
{ 1 } items found
Result Links Year Volume Part Status Loan Category Call No Due Date
On Shelf
28 day loan
664.07 DILh
Shelf image