Articles liés à A Guide to the Implementation and Autditing of HACCP
Synopsis
The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.
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Guide to the Implementation and Auditing of HACCP [OP] (Food Safety & Production)
Edité par
CSIRO Publishing, 1997
ISBN 10 : 0643060448
ISBN 13 : 9780643060449
Ancien ou d'occasion
Couverture souple
Vendeur : Phatpocket Limited, Waltham Abbey, HERTS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Like New. Used - Like New. Book is new and unread but may have minor shelf wear. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. N° de réf. du vendeur Z1-C-057-01939
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Image d'archives
Guide to the Implementation and Auditing of HACCP [OP] (Food Safety & Production)
Edité par
CSIRO Publishing, 1997
ISBN 10 : 0643060448
ISBN 13 : 9780643060449
Ancien ou d'occasion
Paperback
Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : Like New. Like New. book. N° de réf. du vendeur ERICA82906430604485
Quantité disponible : 1 disponible(s)