HACCP

£40.00

The Hazard Analysis of Critical Control Point (HACCP) system is a preventative food safety management system that can be applied throughout the food supply chain from primary production to the consumer.

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Description

Written by Sara Mortimore and Carole Wallace, recognised international experts on the HACCP system, this book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. Published by Blackwell Publishing.

Additional information

Dimensions 29 × 20 × 3 cm