Making the most of HACCP : learning from other's experience /

• Mayes, Tony.
• Mortimore, Sara.

• Hazard Analysis and Critical Control Point (Food safety system)
• Food -- Safety measures
• Food handling

• CRC Press ; Woodhead Pub. Ltd,

• Woodhead publishing in food science and technology

• 0849312183
• 1855735040

• Includes bibliographical references and index.

• Hygiene in food processing
• HACCP food safety training manual
• Food safety a practical and case study approach
• Food preservatives
• Hygiene for management a text for food safety courses
• HACCP in meat poultry and fish processing
• Shelf life
• Gel electrophoresis of proteins a practical approach
• How to HACCP a management guide
• Sensory evaluation of food principles and practices
• Hygiene for management a text for food safety courses
• Food processing technology principles and practice
• Fox and Camerons food science nutrition & health
• Vitamin C its chemistry and biochemistry
• HACCP a practical aproach
• Analytical chemistry of foods
• Human nutrition
• Hygiene for management a text for food hygiene courses
• science of food
• Human nutrition a health perspective
• Behavioural studies in hospitality management
• Human nutrition and dietetics
• Hospitality management and organisational behaviour