| 000 -LEADER |
|---|
| fixed length control field |
01705nam a2200205 a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160106s1999 xxu eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
0834213273 (hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
9780834213272 (hardcover) |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664.07 Pearson 16487 1st 1999 Poultry |
| 100 1# - MAIN ENTRY--AUTHOR NAME |
|---|
| Personal name |
Pearson, A.M. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Haccp in Meat, Poultry and Fish Processing / |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1995th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication |
UK : |
| Name of publisher |
Springer, |
| Year of publication |
1999. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Number of Pages |
394 p. ; |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Advances in meat research. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Poultry Science |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dutson, T.R. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
