HACCP in the meat industry

HACCP in the meat industry [electronic resource] / edited by Martyn Brown.

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HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and...

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Bibliographic Details
Online Access: Full Text (via Knovel)
Other Authors: Brown, M. H. (Martyn H.)
Format: Electronic eBook
Language:English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food contamination.
Food contamination > European Union countries.
Food > Microbiology.
Meat industry and trade.
Meat industry and trade > European Union countries.
Packing-houses.
European Union countries.

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Call Number: RA601.5 .H23 2000eb
RA601.5 .H23 2000eb Available

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