Sprenger, Richard A. <br/><br/>
The foundation HACCP handbook / 
 The (foundation) HACCP handbook. 
Richard A. Sprenger. 
 - 3rd edition. 
 - Sprotbrough :  Highfield,  2006. 
 - 39 p. :  col. ill., ;  21 cm. 
<br/><br/> Previous ed.: 2005. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>190454455X (pbk.) :  No price 
<br/><br/><label>Nat. Bib. No.: </label>GBA671093  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Sanitation.<br/>Food handling
<br/><br/><label>Dewey Class. No.: </label>363.1927