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Item Details
| Title:
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GUIDE TO IMPLEMENTATION AND AUDITING OF HACCP
NUMBER 60 |
| By: |
CSIRO PUBLISHING |
| Format: |
Paperback |
| List price:
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£13.50 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0643060448 |
| ISBN 13: |
9780643060449 |
| Publisher: |
CSIRO PUBLISHING |
| Pub. date: |
1 January, 1997 |
| Edition: |
UK ed. |
| Series: |
Primary Industries Report Series |
| Pages: |
31 |
| Description: |
The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes. |
| Synopsis: |
The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance. |
| Illustrations: |
illustrations |
| Publication: |
Australia |
| Imprint: |
CSIRO Publishing |
| Returns: |
Returnable |
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