Food Safety: Managing the HACCP System 2nd edition

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Food Safety: Managing the HACCP System 2nd edition

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.

Statement of Responsibility

Author(s)

Cichy, Ronald F - Personal Name

Edition

2nd

Call Number

641.3 Cic f

ISBN/ISSN

9780866123273

Subject(s)

Food

Classification

641.3

Series Title

GMD

Text

Language

English

Publisher

American Hotel & Lodging

Publishing Year

2008

Publishing Place

USA

Collation

234p

Specific Detail Info

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