The Resource HACCP

HACCP

Label
HACCP
Title
HACCP
Creator
Contributor
Language
eng
Summary
The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or
Member of
Cataloging source
MERUC
Dewey number
363.1926
Index
no index present
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Executive Briefing
Label
HACCP
Publication
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
FOOD INDUSTRY BRIEFING SERISE: HACCP; Contents; Disclaimer; Preface; Section 1 Introduction to HACCP; Section 2 The HACCP System Explained; Section 3 HACCP in Practice; Epilogue; Appendix A: Case study: frozen cheesecake; Appendix B: Acronyms and Glossary; References; HACCP Resources; Index
Control code
ocn437218464
Dimensions
unknown
Extent
1 online resource (146 pages)
Form of item
online
Isbn
9780470999561
Media category
computer
Media MARC source
rdamedia
Media type code
c
http://library.link/vocab/recordID
.b35808172
Specific material designation
remote
System control number
  • (OCoLC)437218464
  • pebcs047099956X

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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