HACCP : a food industry briefing /
By: Mortimore, Sara.
Contributor(s): Wallace, Carol A.
Publisher: Chichester, West Sussex, UK : John Wiley & Sons Ltd., 2015Edition: 2nd edition.Description: xiii, 169 p. : ill. ; 23 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118427231 (paperback); 9781118427231:; 1118427238 (paperback).Subject(s): Hazard Analysis and Critical Control Point (Food safety system) | Food adulteration and inspection
| Food handling -- Safety measuresDDC classification: 363.192 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Standard Loan
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ATU Sligo Yeats Library Main Lending Collection | 363.192 MOR (Browse shelf(Opens below)) | 1 | Available | 0063744 | ||
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Standard Loan
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ATU Sligo Yeats Library Main Lending Collection | 363.192 MOR (Browse shelf(Opens below)) | 2 | Available | 0063743 | ||
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Standard Loan
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ATU Sligo Yeats Library Main Lending Collection | 363.192 MOR (Browse shelf(Opens below)) | 3 | Available | 0063742 | ||
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Standard Loan
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ATU St Angela's McKeown Library Main Lending Collection | 363.192 MOR (Browse shelf(Opens below)) | Available | T39555 |
Includes bibliographic references and index.
Disclaimer -- Preface -- Section 1 : introduction to HACCP -- Section 2 : the HACCP system explained -- Section 3 : HACCP in practice -- Epilogue -- Appendix A : case study : chilled and frozen cheesecake production -- Appendix B : acronyms and glossary -- References -- HACCP references -- Index.
Readers of this accessible book now in a revised and updated new edition are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive.