HACCP : a practical approach / Sara Mortimore and Carol Wallace.
By: Mortimore, Sara
.
Contributor(s): Wallace, Carol.
Series: Chapman & Hall food science book: Publisher: Gaithersburg, Maryland. : Aspen Publishers, 1998Edition: 2nd ed.Description: xx, 403 p. : ill. ; 24 cm.ISBN: 0412754401 (hbk); 083421932.Subject(s): Food -- Microbiology | Food -- Safety measuresDDC classification: 664.001579
Contents:
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.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 3, BayNo 2 |
664.001579 MOR (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000044284 |
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.