Guide to Implementation and Auditing of HACCP: Number 60
Author:   CSIRO PUBLISHING
Publisher:   CSIRO Publishing
Edition:   UK ed.
Volume:   No. 60
ISBN:  

9780643060449


Pages:   31
Publication Date:   01 January 1997
Format:   Paperback
Availability:   Temporarily unavailable   Availability explained
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Guide to Implementation and Auditing of HACCP: Number 60


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Overview

The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.

Full Product Details

Author:   CSIRO PUBLISHING
Publisher:   CSIRO Publishing
Imprint:   CSIRO Publishing
Edition:   UK ed.
Volume:   No. 60
ISBN:  

9780643060449


ISBN 10:   0643060448
Pages:   31
Publication Date:   01 January 1997
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Temporarily unavailable   Availability explained
The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you.

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