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Implementation of HACCP and prerequisite programs in school foodservice

✍ Scribed by Sukyung Youn; Jeannie Sneed

Book ID
114475472
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
77 KB
Volume
103
Category
Article
ISSN
0002-8223

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systems Of Producing Food In Safer Ways, Including The Use Of The Hazard Analysis Critical Control Point (haccp) System Are Now Being Adopted Widely Throughout The World. The Ever-growing Global Shrimp And Prawn Farming And Processing Industries Are Now Beginning To Realise The Benefits Of Using Hac