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International Pocket Guide for HACCP
Jahangir Asadi
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International Pocket Guide for HACCP
Jahangir Asadi
This book is dedicated to the subject of HACCP. The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products. It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.
Media | Böcker Pocketbok (Bok med mjukt omslag och limmad rygg) |
Releasedatum | 5 mars 2021 |
ISBN13 | 9781777526849 |
Utgivare | Top Ten Award International Network |
Antal sidor | 110 |
Mått | 152 × 229 × 6 mm · 158 g |
Språk | Engelska |
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