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OverviewThe ButcherSafe manual has been developed to help butchers comply with the Hazard Analysis and Critical Control Point (HACCP) requirements of food safety legislation. Contents include: an Action plan to record progress; introduction - guidance on the manual and on HACCP terms; business scope - provides a template for you to write your business scope; house rules - contains guidance and templates to help write individual house rules building on day-to-day safe working practices; records - contains guidance and templates to link in with other sections Full Product DetailsAuthor: Food Standards Agency in Scotland , Scottish Food Enforcement Liaison Committee: Scottish HACCP Working Group , William HamiltonPublisher: TSO Imprint: TSO ISBN: 9780117082427ISBN 10: 0117082422 Pages: 116 Publication Date: 14 March 2014 Audience: Professional and scholarly , Professional & Vocational Format: Loose-leaf Publisher's Status: Active Availability: Available To Order ![]() We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |