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The Resource HACCP : the hazard analysis and critical control point system in the meat and poultry industry

HACCP : the hazard analysis and critical control point system in the meat and poultry industry

Label
HACCP : the hazard analysis and critical control point system in the meat and poultry industry
Title
HACCP
Title remainder
the hazard analysis and critical control point system in the meat and poultry industry
Title variation
Hazard analysis and critical control point system
Contributor
Subject
Language
eng
Cataloging source
SDB
Illustrations
illustrations
Index
no index present
LC call number
TX537
LC item number
.H33 1994
Literary form
non fiction
NAL call number
TX537
NAL item number
.H34 1994
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
American Meat Institute Foundation
http://library.link/vocab/subjectName
  • Food
  • Food contamination
  • Foodborne diseases
  • Food industry and trade
  • Food contamination
  • Food industry and trade
  • Food
  • Foodborne diseases
Label
HACCP : the hazard analysis and critical control point system in the meat and poultry industry
Instantiates
Publication
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier.
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent.
Contents
1. Introducing the HACCP approach -- 2. Developing and implementing a HACCP system -- 3. Controlling microbiolgoical hazards through HACCP -- 4. Controlling chemical hazards through HACCP -- 5. Controlling physical hazards through HACCP -- 6. Implementing, managing, and revising your company's HACCP plans -- Appendix A: Hazard analysis and critical control point system -- Appendix B: Guidelines for writing operating instruction/HACCP plans for processed meat and poultry products -- Appendix C: Model HACCP plans for meat and poultry -- Appendix D: The role of regulatory agencies and industry
Control code
32769718
Dimensions
28 cm
Extent
1 volume (various pagings)
Media category
unmediated
Media MARC source
rdamedia.
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)32769718
Label
HACCP : the hazard analysis and critical control point system in the meat and poultry industry
Publication
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier.
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent.
Contents
1. Introducing the HACCP approach -- 2. Developing and implementing a HACCP system -- 3. Controlling microbiolgoical hazards through HACCP -- 4. Controlling chemical hazards through HACCP -- 5. Controlling physical hazards through HACCP -- 6. Implementing, managing, and revising your company's HACCP plans -- Appendix A: Hazard analysis and critical control point system -- Appendix B: Guidelines for writing operating instruction/HACCP plans for processed meat and poultry products -- Appendix C: Model HACCP plans for meat and poultry -- Appendix D: The role of regulatory agencies and industry
Control code
32769718
Dimensions
28 cm
Extent
1 volume (various pagings)
Media category
unmediated
Media MARC source
rdamedia.
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)32769718

Library Locations

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      38.944491 -92.326012
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