U.S. Department of Health and Human Services Food and Drug Administration, Center for Food Safety and Applied Nutrition, April 2006. - 82 p. The statistics on foodborne illness speak for themselves. Regulatory officials and the retail and food service industries they regulate must partner with each other if we are to prevent or reduce foodborne illness. This Manual was prepared...
3rd edition. — Springer, New York, 2013. — 417 p. ISBN: 1461450276. HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation,...
Authors not specified. ASQ Food, Drug, and Cosmetic Division. 2002. - 258 p. More fragments of some applications, up to 320 p. HACCP is an acronym for the Hazard Analysis and Critical Control Point system. Part I An Introduction to HACCP History and Overview of HACCP: Primitive arid. Modern Food Preservation Methods Tasks for HACCP Plan Development Part II Principles of HACCP...
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