The foundation HACCP handbook /
Sprenger, Richard A.
The foundation HACCP handbook / The (foundation) HACCP handbook. Richard A. Sprenger. - 3rd edition. - Sprotbrough : Highfield, 2006. - 39 p. : col. ill., ; 21 cm.
Previous ed.: 2005.
HACCP is Hazard Analysis Critical Control Point. This is a food safety management system which controls hazards at points critical to food safety: cooking, preparation, storage and display. The author gives many examples of how this system can be applied in cookery and catering.
190454455X (pbk.) : No price
GBA671093 bnb
Food service--Sanitation.
Food handling
363.1927
The foundation HACCP handbook / The (foundation) HACCP handbook. Richard A. Sprenger. - 3rd edition. - Sprotbrough : Highfield, 2006. - 39 p. : col. ill., ; 21 cm.
Previous ed.: 2005.
HACCP is Hazard Analysis Critical Control Point. This is a food safety management system which controls hazards at points critical to food safety: cooking, preparation, storage and display. The author gives many examples of how this system can be applied in cookery and catering.
190454455X (pbk.) : No price
GBA671093 bnb
Food service--Sanitation.
Food handling
363.1927