автор: Carol A. Wallace

The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the cons …

Readers of this accessible book — now in a revised and updated new edition — are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace whic …

Readers of this accessible book — now in a revised and updated new edition — are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace whic …

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food …

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food …

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system canno …

Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries defines the context of foodborne disease across a range of food sectors. It provides insight into the causes and management o …