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Food Safety for the 21st Century (Managing HACCP and Food Safety throughout the Global Supply Chain) || Designing Safety into a Food Product

โœ Scribed by Wallace, Carol A.; Sperber, William H.; Mortimore, Sara E.

Publisher
Wiley-Blackwell
Year
2010
Weight
290 KB
Category
Article
ISBN
1405189118

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Food Safety for the 21st Century (Managing HACCP and Food Safety throughout the Global Supply Chain) || Recognising Food Safety Hazards
โœ Wallace, Carol A.; Sperber, William H.; Mortimore, Sara E. ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› Wiley-Blackwell โš– 259 KB ๐Ÿ‘ 2 views

A great many hazards of different types may enter the food supply, making the food potentially harmful when consumed. Product development teams, food safety managers, and the Hazard Analysis and Critical Control Point (HACCP) teams must be aware of these hazards when developing products and processe