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The food safety hazard guidebook

Autor: Richard Lawley; Laurie Curtis; Judy Davis
Verlag: Cambridge, U.K. : RSC Publishing, 2012.
Ausgabe/Medienart   E-Book : Dokument : Englisch : 2nd edAlle Ausgaben und Medienarten anzeigen
Zusammenfassung:
Consumers have a right to expect that the food industry has taken care to ensure their products are safe to eat. Those with regulatory responsibility recognize this principle and legislate accordingly. This guidebook acts as a portal for the immense and ever expanding body of scientific knowledge on food safety. It is unique in its coverage of a very wide range of food safety hazards, both biological and chemical.  Weiterlesen…
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Gattung/Form: Electronic books
Handbooks and manuals
Handbooks, manuals, etc
Physisches Format Print version:
Lawley, Richard.
Food safety hazard guidebook.
Cambridge, UK : RSC Pub., ©2012
(DLC) 2012427883
(OCoLC)800355252
Print version:
Lawley, Richard.
Food safety hazard guidebook.
Cambridge : Royal Society of Chemistry, 2012
(OCoLC)772973621
Medienart: Dokument, Internetquelle
Dokumenttyp Internet-Ressource, Computerdatei
Alle Autoren: Richard Lawley; Laurie Curtis; Judy Davis
ISBN: 9781849734813 184973481X 9781621981428 1621981428
OCLC-Nummer: 789150266
Anmerkungen: Previous edition: 2008.
Beschreibung: 1 online resource (ix, 533 pages)
Inhalt: Section 1. Biological hazards --
section 2. Chemical hazards --
section 3. Allergens --
section 4. HACCP and food safety management systems --
section 5. Food safety legislation --
section 6. Sources of further information.
Verfasserangabe: Richard Lawley, Laurie Curtis and Judy Davis.

Abstract:

This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical.  Weiterlesen…

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"In summary, this is a very useful reference book - and although it will not on its own enable food companies to deal with any particular hazard, it could well be a starting point from which it could Weiterlesen…

 
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