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
Resource Information
The item HACCP : the hazard analysis and critical control point system in the meat and poultry industry represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item HACCP : the hazard analysis and critical control point system in the meat and poultry industry represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.
This item is available to borrow from 1 library branch.
- Language
- eng
- Extent
- 1 volume (various pagings)
- 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
- 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
- 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
- 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
- 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
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/HACCP--the-hazard-analysis-and-critical-control/ZU_nkEhh2pI/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/HACCP--the-hazard-analysis-and-critical-control/ZU_nkEhh2pI/">HACCP : the hazard analysis and critical control point system in the meat and poultry industry</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
