[PDF.43jr] Haccp in the Meat Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Haccp in the Meat Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.ea83] Haccp in the Meat Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #5936525 in Books |  2000-10-06 | Original language:English | PDF # 1 |  9.21 x.81 x6.14l,1.46 | File type: PDF | 344 pages

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|| |A comprehensive guide to introducing HACCP in the meat industry., Meat Science|…represents the most current thinking in the field. This is a very timely publication which will aid understanding of the effective implementation of HACCP by those involved

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.

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