Safety in Food Processing
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Wallace, Carol A. (2011) Safety in Food Processing. In: Food Processing Handbook, 2nd Edition. Wiley, Weinheim, Germany, pp. 491-514. ISBN 978-3-527-32468-2
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Abstract
15.1 Introduction
15.2 Safe Design
15.3 Prerequisite Programs
15.4 HACCP, the Hazard Analysis and Critical Control Point System
15.5 Ongoing Control of Food Safety in Processing
References
| Item Type: | Book Section |
|---|---|
| Uncontrolled Keywords (separate with ;): | food processing; safety in food processing; safe design; food safety hazards; food packaging issues; prerequisite good manufacturing practice programmes; HACCP (hazard analysis and critical control point system) |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure |
| Schools: | School of Sport Tourism & The Outdoors |
| ID Code: | 5492 |
| Deposited By: | Malgosia Bagot |
| Deposited On: | 08 Jun 2012 14:49 |
| Last Modified: | 10 Aug 2012 09:10 |
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