Managing the HACCP System 2nd edition Cichy, Ronald F Primary Author mixed material bibliography USA American Hotel & Lodging 2008 monographic 2nd en English

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234p This textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points make this a resource that graduates can readily put into practice in any food and beverage operation. Because it refrains from direct reference to U.S. government regulations, this textbook is highly accessible to international readers. Food 641.39780866123273 Podomoro University Digital Library 641.3 Cic f 2017.06.2342 My Library 641.3 Cic f food_safety.jpg.jpg 1993 2017-06-09 13:15:22 2018-03-28 16:00:19 machine generated