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Autor:
Keith R. Schneider, Renée Goodrich Schneider, Lepper A Jessica, Aswathy Sreedharan, Michelle D. Danyluk
Publikováno v:
EDIS. 2005
HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this fact sheet are to introduce the topic and to summarize the key components of a HACCP program. This document is FSHN05-1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec1472e77d59639cbdc31d1500b3eb4d
https://doi.org/10.32473/edis-fs122-2005
https://doi.org/10.32473/edis-fs122-2005
