| 000 | 01055nam a2200277 a 4500 | ||
|---|---|---|---|
| 001 | 585470 | ||
| 005 | 20230410081600.0 | ||
| 008 | 060510s2006 enka 000 0 eng | ||
| 015 |
_aGBA671093 _2bnb |
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| 020 |
_a190454455X (pbk.) : _cNo price |
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| 035 | _a(Uk)013465663 | ||
| 040 |
_aUk _beng _cUk _dUK-LoTVU |
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| 042 | _aukblsr | ||
| 082 | 0 | 4 |
_a363.1927 _222 |
| 100 | 1 | _aSprenger, Richard A. | |
| 245 | 1 | 4 |
_aThe foundation HACCP handbook / _cRichard A. Sprenger. |
| 246 | 1 | 4 | _aThe (foundation) HACCP handbook. |
| 250 | _a3rd edition. | ||
| 260 |
_aSprotbrough : _bHighfield, _c2006. |
||
| 300 |
_a39 p. : _bcol. ill., ; _c21 cm. |
||
| 500 | _aPrevious ed.: 2005. | ||
| 520 | _aHACCP 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. | ||
| 650 | 0 |
_aFood service _xSanitation. |
|
| 650 | 0 | _aFood handling | |
| 942 | _n0 | ||
| 999 |
_c26215 _d26215 |
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