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Quality Enhancement in Food Processing Through HACCP (Hazard Analysis and Critical Control Point) (PDF 1.9MB)

Year
2005
ISBN
92-833-7041-4
Subject
Agriculture
Book Description
HACCP is the internationally recognized system for the management of food safety for all involved in the production, processing, storage, and distribution of food for human consumption. This volume contains five international resource papers and 16 country papers emphasizing the importance of HACCP and how it can be adopted by SMEs in the food sector.
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