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

Record Type:	Electronic resources : Monograph/item
Title/Author:	Making the most of HACCP/ edited by Tony Mayes and Sara Mortimore.
Reminder of title:	learning from other's experience /
remainder title:	Making the most of hazard analysis critical control point
other author:	Mayes, Tony.
Published:	Boca Raton, Fla. :CRC Press ; : 2001.,
Description:	xviii, 286 p. :ill. ;24 cm.
Series:	Woodhead Publishing in food science and technology
Subject:	Food - Safety measures. -
Online resource:	https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101359An electronic book accessible through the World Wide Web; click for information
ISBN:	1855736519 (electronic bk.)

Making the most of HACCP = learning from other's experience /
Making the most of HACCPlearning from other's experience /[electronic resource] :Making the most of hazard analysis critical control pointedited by Tony Mayes and Sara Mortimore. - Boca Raton, Fla. :CRC Press ;2001. - xviii, 286 p. :ill. ;24 cm. - Woodhead Publishing in food science and technology.

Includes bibliographical references and index.

Electronic reproduction.
Boulder, Colo. :
NetLibrary,
2004.

Available via World Wide Web.

ISBN: 1855736519 (electronic bk.)Subjects--Topical Terms:

589506
Food
--Safety measures.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX537 / .M39 2001eb

Dewey Class. No.: 363.19/2

National Agricultural Library Call No.: TX537 / .M39 2001

Making the most of HACCP = learning from other's experience /
LDR:01271cmm a2200289 a 45 001 743756
003 OCoLC
005 20071214
006 m d
007 cr cnu---unuuu
008 250516s2001 flua sb 001 0 eng d
020 $a 1855736519 (electronic bk.)
035 $a ocm54042162
035 $a 743756
040 $a N $c N $d OCLCQ
049 $a AMFA
050 1 4 $a TX537 $b .M39 2001eb
070 1 $a TX537 $b .M39 2001
082 0 4 $a 363.19/2 $2 22
245 0 0 $a Making the most of HACCP $h [electronic resource] : $b learning from other's experience / $c edited by Tony Mayes and Sara Mortimore.
246 3 $a Making the most of hazard analysis critical control point
260 $a Boca Raton, Fla. : $a Cambridge, England : $c 2001. $b CRC Press ; $b Woodhead Pub.,
300 $a xviii, 286 p. : $b ill. ; $c 24 cm.
440 0 $a Woodhead Publishing in food science and technology
504 $a Includes bibliographical references and index.
533 $a Electronic reproduction. $b Boulder, Colo. : $c NetLibrary, $d 2004. $n Available via World Wide Web. $n Access may be limited to NetLibrary affiliated libraries.
650 $a Food $x Safety measures. $3 589506
650 $a Hazard Analysis and Critical Control Point (Food safety system) $3 851311
650 $a Food Contamination $x prevention & control. $3 761685
650 $a Food Handling $x standards. $3 851649
650 $a Alimentos $x Contaminaci漃n. $3 851283
650 $a Alimentos $x Manejo. $3 851650
650 $a Food handling. $3 696241
655 $a Electronic books. $2 lcsh $3 542853
700 $a Mayes, Tony. $3 851647
700 $a Mortimore, Sara. $3 851648
710 $a NetLibrary, Inc. $3 542851
856 4 $3 Bibliographic record display $u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101359 $z An electronic book accessible through the World Wide Web; click for information
994 $a 92 $b AMF