| 000 | 01033nam a2200193Ia 4500 | ||
|---|---|---|---|
| 005 | 20250107234345.0 | ||
| 008 | 250106s2013 xx 000 0 und d | ||
| 020 | _a19199 | ||
| 030 | _a978-1-4614-5028-3978-1-4899-8640-5 | ||
| 082 | _a664.07/M79/2013i | ||
| 100 | _aMortimore, Sara | ||
| 245 | 0 | _aHACCP: a practical approach | |
| 250 | _a3a. ed. | ||
| 260 |
_aLondres _bSpringer _c2013 |
||
| 300 |
_a475 _eNo |
||
| 505 | _aAn introduction to HACCP and its role in food safety control. Preparation and planning to achieve effective food safety Management. Hazards, treir significance, and control. Prerequisites for food safety: PRPs and operational PRPs. Designing food safety. How to Do a HACCP study. Implementation, verification, and maintenance for ongoing risk management. Considerations for HACCP application in different supply chain sectors. Epilogue. Appendix A: case studies. Appendix B: pathogen profiles. Appendix C: glosary. Appendix D: abbreviations and Definitions. | ||
| 700 | _a Wallace, Carol | ||
| 942 | _cLIB | ||
| 999 |
_c76264 _d76264 |
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