Guidelines for the Safe Production of Heat Preserved Foods

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9780113218011: Guidelines for the Safe Production of Heat Preserved Foods

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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Dept.of Health
ISBN 10: 011321801X ISBN 13: 9780113218011
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