The food safety hazard guidebook /

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Detalles Bibliográficos
Autor principal: Lawley, Richard
Autor Corporativo: Royal Society of Chemistry (Great Britain)
Otros Autores: Curtis, Laurie, Davis, Judy
Formato: Printed Book
Lenguaje:English
Publicado: Cambridge, UK : RSC Pub., c2012.
Edición:2nd ed.
Materias:
Food > Microbiology > Handbooks, manuals, etc.
Food handling > Handbooks, manuals, etc.
Food poisoning > Handbooks, manuals, etc.
Tabla de Contenidos:
  • 1. Biological hazards
  • 2. Chemical hazards
  • 3. Allergens
  • 4. HACCP and food safety management systems
  • 5. Food safety legislation
  • 6. Sources of further information

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