TY  - BOOK
AU  - Mortimore,Sara
AU  - Wallace,Carol
TI  - HACCP: a practical approach 
T2  - Chapman & Hall food science book
SN  - 0412754401 (hbk)
U1  - 664.001579 
PY  - 1998///
CY  - Gaithersburg, Maryland.
PB  - Aspen Publishers
KW  - Food
KW  - Microbiology
KW  - Safety measures
N1  - 1. An introduction to HACCP 2. Why use HACCP? 3. Preparing for HACCP 4. An introduction to hazards, their significance and control. 5. Designing safety into products and processes - can it be made safely? 6. How to do a HACCP study. 7. Putting the HACCP plan into practice 8. HACCP as a way of life - maintaining you HACCP system 9. Broader applications - linking HACCP with other quality management techniques 10. Epilogue
ER  -