The HACCP food safety manual / Joan K. Loken.
Publication details: New York : John Wiley, c1995.ISBN:- 0471056855
- 664.00289 LOK
Contents:
Step 1. Identify Potential Food Safety Hazards.- Step 2 Identify Critical Control Points.- Step 3 Establish Control Procedures.- Step 4 Establish Monitoring Procedures.- Step 5 Establish Corrective Action.- Step 6 Establish Effective Record-Keeping Procedures.- Step 7 Establish Procedures for Verification. - Foodborne Illness. - Employee Training Materials.- Bibliography. Glossary. - Food Protection Quizzes. Index.
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 3, BayNo 2 |
664.00289 LOK (Browse shelf(Opens below)) | 1 | Available | SHTEx,30004,03,RM | TCIxx,30003,03,RA | 5000043060 |
Step 1. Identify Potential Food Safety Hazards.- Step 2 Identify Critical Control Points.- Step 3 Establish Control Procedures.- Step 4 Establish Monitoring Procedures.- Step 5 Establish Corrective Action.- Step 6 Establish Effective Record-Keeping Procedures.- Step 7 Establish Procedures for Verification. - Foodborne Illness. - Employee Training Materials.- Bibliography. Glossary. - Food Protection Quizzes. Index.