HACCP: A Practical Approach | Salahaddin University eLibrary (SULIB)

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HACCP: A Practical Approach

Sara Mortimore ; Carol Wallace - Personal Name;

A practical guide to the HACCP system used in food safety management. The book explains hazard analysis, critical control points, implementation procedures, and quality assurance practices in food production and processing industries.

Availability

College of Education 623.8929 M888

623.8929 M8881

Available

Detail Information

Series Title: Not part of a series
Call Number: 623.8929 M888
Publisher: Gaithersburg, Maryland, USA : Aspen Publishers., 2000
Collation: xii, 320 pages : illustrations, tables ; 24 cm
Language: English
ISBN/ISSN: 0-412-75440-1
Classification: 623.8929
Content Type: text
Media Type: unmediated
Carrier Type: volume
Edition: 2nd Edition
Subject(s): Food Safety HACCP (Hazard Analysis and Critical C
Specific Detail Info: Guide to implementing the Hazard Analysis and Critical Control Point (HACCP) system for food safety management in food production and processing industries.
Statement of Responsibility: by Sara Mortimore and Carol Wallace

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