ShareMaximizing value from HACCP: managing food safety for the business.
Author(s) : ADAMS C. E.
Type of article: Article
Summary
As it has evolved, HACCP has become the cornerstone of new food safety regulations in the United States.
Details
- Original title: Maximizing value from HACCP: managing food safety for the business.
- Record ID : 1999-1600
- Languages: English
- Source: Food Aust. - vol. 50 - n. 7
- Publication date: 1998/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Temperature measurement in cold chains.
- Author(s) : MEFFERT H. F. T.
- Date : 1996/05
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 89 - n. 5
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Temperaturdokumentation. Instrument der Qualitä...
- Author(s) : HEGGLIN A.
- Date : 2000/09
- Languages : German
- Source: KI Luft Kältetech. - n. 10
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Considerazioni sull'applicazione del sistema HA...
- Author(s) : GAROPPO L.
- Date : 2001/06/29
- Languages : Italian
- Source: Le ultime tecnologie del freddo e del condizionamento./ Latest technologies in refrigeration and air conditioning.
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Identifying and quantifying risks in the food p...
- Author(s) : MILES D. W., ROSS T.
- Date : 1999/07
- Languages : English
- Source: Food Aust. - vol. 51 - n. 7
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Microbiological safety of chilled processed fru...
- Author(s) : DALE K. J.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
View record