HACCP training

Author:

Mayes T.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference12 articles.

1. Teaching HACCP techniques to food processors and regulatory officials;Bryan;Dairy, Food Environ. Sanit.,1991

2. Guidelines for the Application of the HACCP System Alinorm 93/13A;Codex (Codex Alimentarius Commission),1993

3. HACCP. A Practical Guide Technical Manual 38;CFDRA (Campden Food and Drink Research Association),1992

4. Micro-organisms in Foods 4; Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality;ICMSF (International Commission on Microbiological Specifications for Foods),1988

5. Simple users' guide to the hazard analysis critical control point concept for the control of food microbiological safety;Mayes;Food Control,1992

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