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Risk Assessment and management of raw materials
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Most food raw materials have potential hazards associated with them - be they chemical, microbiological or physical. This guideline provides specific guidance on the application of risk assessment techniques to identify, evaluate and control hazards associated with raw materials in a food, drink or feed manufacturing environment. The guidance is designed to be compatible with that given in Campden BRI Guideline 42 - HACCP: A Practical Guide.
- Forfatter
- Mrs Sue Emond
- ISBN
- 9780117080874
- Språk
- Engelsk
- Utgivelsesdato
- 16.12.2011
- Tilgjengelige elektroniske format
- PDF - Adobe DRM
- Les e-boka her
- E-bokleser i mobil/nettbrett
- Lesebrett
- Datamaskin
