عنوان
پدید آورنده
موضوع
رده
TX531 .M653 2001
TX531
.
M653
2001
کتابخانه
محل استقرار
0632056487 (pbk.)
9780632056484 (pbk.)
dltt
HACCP /
[Book]
Sara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos.
Malden, MA :
Blackwell Science,
2001.
x, 136 p. :
ill. ;
24 cm.
Food industry briefing series
Includes bibliographical references (p. 129-130) and index.
Sect. 1. Introduction to HACCP. 1.1. What is HACCP? 1.2. Where did it come from? 1.3. How does it work? 1.4. What are the seven HACCP principles? 1.5. Is it difficult to use? 1.6. Why use it? 1.7. What type of company would use HACCP? 1.8. Are there any common misconceptions? 1.9. How do we know HACCP works? 1.10. What actually gets implemented in the workplace? 1.11. How does a HACCP plan get written? 1.12. Who carries out the HACCP study? 1.13. What is the regulatory position of HACCP? 1.14. Are there other driving forces for the use of HACCP? 1.15. What does it cost? 1.16. Is there anything more that I should know? -- Sect. 2. The HACCP System Explained. 2.1. HACCP system overview -- How does it all fit together?
0
Food adulteration and inspection.
Food handling-- Safety measures.
Hazard Analysis and Critical Control Point (Food safety system)
Food Contamination-- prevention & control.
Food Industry-- standards.
Quality Control.
Q200
TX531
.
M653
2001
Mortimore, Sara.
Wallace, Carol.
20140220092310.0
مطالعه متن کتاب [Book]
Y
