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Making the Most of Haccp: Learning from Others’ Experience (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura

 
9781855735040: Making the Most of Haccp: Learning from Others’ Experience (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Tapa dura
ISBN 10: 1855735040 ISBN 13: 9781855735040
Editorial: Woodhead Publishing Ltd, 2001

Sinopsis

The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca de los autores

Tony Mayes works within the microbiology department at Unilever Research Colworth and is an acknowledged expert on HACCP.

Sara Mortimore is Director of Quality at Pillsbury Europe and co-author of one of the standard guides to HACCP implementation: HACCP: a practical approach.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Woodhead Publishing Ltd
Año de publicación
2001
Idioma
Inglés
ISBN 10 
1855735040
ISBN 13 
9781855735040
Encuadernación
Tapa dura
Número de páginas
304
Editor
Mayes T, Mortimore S
Contacto del fabricante
no disponible
Persona responsable
no disponible