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Book 4 covers the need for operations to assure safety and quality of foods. It describes particularly the `hazard analysis critical control point (HACCP)' philosophy, and how this can be applied and monitored. In the latter part of the book, a wide range of food commodities and processes are used to illustrate how HACCP can be applied. Book 4 will be an essential reference work for people working in all industries associated with food production, processing and control, as well as for teaching establishments and regulatory bodies. The paperback has the cover title `HACCP in Microbiological Safety and Quality'
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Book Description Blackwell Scienctific, 1991. Paperback. Condition: New. Never used!. Seller Inventory # P110632026510
Book Description Wiley-Blackwell, 1991. Paperback. Condition: New. Seller Inventory # DADAX0632026510
Book Description Blackwell Scienctific, 1991. Paperback. Condition: New. book. Seller Inventory # M0632026510