Food Safety for the 21st Century Managing HACCP and Food Safety Throughout the Global Supply Chain
The HACCP (Hazard Analysis and Critical Control Points) system isstill recognised internationally as the most effective way toproduce safe food throughout the supply chain, but a HACCP systemcannot operate in a vacuum. It requires prerequisite programmes tobe in place and it can be highly affected b...
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| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa
WILEY-BLACKWELL
2011
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 220715t2011 IAU ag# ##001 #deng#D | ||
| 020 | # | # | |a 9781405189118 |q hardcover : alk. paper |
| 020 | # | # | |a 1405189118 |q hardcover : alk. paper |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX531 |b .F663 2011 |
| 100 | 1 | # | |a Wallace, Carol |e author |
| 245 | 1 | 0 | |a Food Safety for the 21st Century |b Managing HACCP and Food Safety Throughout the Global Supply Chain |c Carol A. Wallace, William H. Sperber, Sara E. Mortimore |
| 246 | 3 | 0 | |a Food safety for the twenty-first century |
| 264 | # | 1 | |a Ames, Iowa |b WILEY-BLACKWELL |c 2011 |
| 264 | # | 4 | |c ©2011 |
| 300 | # | # | |a xxiii, 328 pages |b illustrations |c 25 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a The HACCP (Hazard Analysis and Critical Control Points) system isstill recognised internationally as the most effective way toproduce safe food throughout the supply chain, but a HACCP systemcannot operate in a vacuum. It requires prerequisite programmes tobe in place and it can be highly affected by, or dependent upon,other major considerations such as animal, plant, human andenvironmental health, food security and food defence. |
| 650 | # | 0 | |a Food |x Safety measures |
| 650 | # | 0 | |a Hazard Analysis and Critical Control Point (Food safety system) |x Quality control |
| 650 | # | 0 | |a Food industry and trade |x Quality control |
| 700 | 1 | # | |a Sperber, William H. |e author |
| 700 | 1 | # | |a Mortimore, Sara E. |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=434352 |
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Food Safety for the 21st Century Managing HACCP and Food Safety Throughout the Global Supply Chain