Establishment and Implementation of the HACCP Food Safety Management System; A Practical Guide for Small and Medium-sized Enterprises: A Practical Guide for Small and Medium-sized Enterprises

Author: Tang Xiaofen
Publisher:
Publish Date: 2003-07-01
Features: Based on introducing the basic concepts of food hazards, internationally recognized HACCP management system theory for food production enterprises, good manufacturing practices (GMP), and standard operating procedures for hygiene, this book discusses the establishment, operation, maintenance, and improvement of food safety management systems.