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 Stationery Office Books. Book Condition: Good. Ex-library, so some stamps and wear, and may have sticker on cover, but in good overall condition. Bookseller Inventory # Z1-C-019-01208