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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Bibliographic Details
Corporate Author: Leatherhead International Limited.
Other Authors: Wareing, Peter.
Format: eBook
Language: English
Published: Leatherhead, Surrey : Cambridge : Leatherhead Pub. ; Royal Society of Chemistry, 2010.
Edition: 2nd ed.
Subjects:
Hazard Analysis and Critical Control Point (Food safety system)
elektronické knihy
electronic books
ISBN: 9781849732086
1849732086
9781621981763
1621981762
9781905224975
1905224974
Physical Description: 1 online resource (iv, 129 pages) : illustrations

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Table of contents

LEADER 03087cam a2200421Ma 4500
001 kn-ocn823728339
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 120313s2010 enka ob 001 0 eng d
040 |a E7B  |b eng  |e pn  |c E7B  |d OCLCQ  |d OCLCO  |d N$T  |d KNOVL  |d OCLCQ  |d KNOVL  |d OCLCF  |d KNOVL  |d YDXCP  |d OCLCQ  |d LOA  |d JBG  |d STF  |d OCLCQ  |d COCUF  |d AGLDB  |d ICA  |d MOR  |d CCO  |d PIFAG  |d OCLCQ  |d U3W  |d BUF  |d D6H  |d WRM  |d OCLCQ  |d VTS  |d RRP  |d NLE  |d VT2  |d CEF  |d UKMGB  |d OCLCQ  |d WYU  |d AU@  |d M8D  |d UKAHL  |d HS0  |d OCLCQ  |d UWW  |d ERF  |d OCLCQ  |d UKCRE  |d MM9  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9781849732086  |q (electronic bk.) 
020 |a 1849732086  |q (electronic bk.) 
020 |a 9781621981763  |q (electronic bk.) 
020 |a 1621981762  |q (electronic bk.) 
020 |z 9781905224975  |q (hbk.) 
020 |z 1905224974  |q (hbk.) 
035 |a (OCoLC)823728339  |z (OCoLC)960202512  |z (OCoLC)961603891  |z (OCoLC)962591692  |z (OCoLC)988479884  |z (OCoLC)991928834  |z (OCoLC)1037790690  |z (OCoLC)1038678808  |z (OCoLC)1055377945  |z (OCoLC)1065922474  |z (OCoLC)1081249230  |z (OCoLC)1087242385  |z (OCoLC)1153485982 
245 0 0 |a HACCP :  |b a toolkit for implementation /  |c [edited by] Peter Wareing. 
250 |a 2nd ed. 
260 |a Leatherhead, Surrey :  |b Leatherhead Pub. ;  |a Cambridge :  |b Royal Society of Chemistry,  |c 2010. 
300 |a 1 online resource (iv, 129 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a Part 1: Preparation for HACCP; Part 2: Conducting the Study -- HACCP Principles; Part 3: Implementation and Maintenance of the HACCP Plan; References; Appendices Index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Hazard Analysis and Critical Control Point (Food safety system) 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Wareing, Peter. 
710 2 |a Leatherhead International Limited. 
776 0 8 |i Print version:  |t HACCP.  |b 2nd ed.  |d Leatherhead, Surrey : Leatherhead Pub. ; Cambridge : Royal Society of Chemistry, 2010  |w (DLC) 2012360651 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHACCPAT1/haccp-a-toolkit?kpromoter=marc  |y Full text 

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