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Guide to Implementation and Auditing of HACCP: Number 60 (Primary Industries Report Series) - Tapa blanda
Sinopsis
The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.
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Reseña del editor
The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.
Biografía del autor
CSIRO
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Guide to the Implementation and Auditing of HACCP [OP] (Food Safety & Production)
Publicado por
CSIRO Publishing, 1997
ISBN 10: 0643060448
ISBN 13: 9780643060449
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Tapa blanda
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Condición: Like New. Used - Like New. Book is new and unread but may have minor shelf wear. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Nº de ref. del artículo: Z1-C-057-01939
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Imagen de archivo
Guide to the Implementation and Auditing of HACCP [OP] (Food Safety & Production)
Publicado por
CSIRO Publishing, 1997
ISBN 10: 0643060448
ISBN 13: 9780643060449
Antiguo o usado
Paperback
Librería: Mispah books, Redhill, SURRE, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: Like New. Like New. book. Nº de ref. del artículo: ERICA82906430604485
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