| Autor: |
Renée Goodrich-Schneider, Keith R. Schneider, Michelle D. Danyluk, Ronald H. Schmidt |
| Jazyk: |
English<br />Spanish; Castilian<br />Haitian; Haitian Creole |
| Rok vydání: |
2012 |
| Předmět: |
|
| Zdroj: |
EDIS, Vol 2012, Iss 6 (2012) |
| Druh dokumentu: |
article |
| ISSN: |
2576-0009 |
| Popis: |
The acronym HACCP (pronounced /’hæ-sip/) stands for “Hazard Analysis Critical Control Point”. It is a food safety management system that is increasingly used in all aspects of the food industry. This revised 3-page fact sheet introduces the topic and summarizes the key components of a HACCP program. Written by R. Goodrich-Schneider, K. R. Schneider, M. D. Danyluk, and R. H. Schmidt, and published by the UF Department of Food Science and Human Nutrition, May 2012. FSHN0512/FS122: HACCP: An Overview (ufl.edu) |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
