HACCP : a toolkit for implementation
Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food bu...
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| Corporate Author: | |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Leatherhead, Surrey : Cambridge :
Leatherhead Pub. ; Royal Society of Chemistry,
2010.
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| Edition: | 2nd ed. |
| Subjects: | |
| ISBN: | 9781849732086 1849732086 9781621981763 1621981762 9781905224975 1905224974 |
| Physical Description: | 1 online resource (iv, 129 pages) : illustrations |
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Table of contents
| Summary: | Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP. Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are now going to be complem. |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781849732086 1849732086 9781621981763 1621981762 9781905224975 1905224974 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
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