The foundation HACCP handbook / Richard A. Sprenger.
Material type:
TextPublication details: Sprotbrough : Highfield, 2006Edition: 3rd editionDescription: 39 p. : col. ill., ; 21 cmISBN: 190454455X (pbk.) :Other title: The (foundation) HACCP handbook [Cover title]Subject(s): Food service -- Sanitation | Food handlingDDC classification: 363.1927 Summary: 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.
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.1927 SPR (Browse shelf(Opens below)) | Available | 05819431 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.1927 SPR (Browse shelf(Opens below)) | Available | 0581944X | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.1927 SPR (Browse shelf(Opens below)) | Available | 05819458 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.1927 SPR (Browse shelf(Opens below)) | Available | 05819466 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.1927 SPR (Browse shelf(Opens below)) | Available | 05819474 |
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| 363.1927 SPR The foundation HACCP handbook / | 363.1927 SPR The foundation HACCP handbook / | 363.1927 SPR The foundation HACCP handbook / | 363.1927 SPR The foundation HACCP handbook / | 363.1927 SPR The essentials of food safety : a guide for food handlers / | 363.1927 SPR The essentials of food safety : a guide for food handlers / | 363.1927 SPR The essentials of food safety : a guide for food handlers / |
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.
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