Contained within this booklet are expert advice and guidance for those concerned with the production of heat preserved foods. It takes into account recent legislative changes and technological developments in canning processes. The guidelines are consistent with hazard analysis and critical control point (HACCP) principles.
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Replaces Food hygiene code of practice no. 10 "Canning of low acid foods" published in 1981 (ISBN 0113207506)
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Book Description Paperback. Book Condition: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Bookseller Inventory # GOR001626767