Duyệt theo Chủ đề "Food handling"

Đang hiển thị mục 1-5 trong tổng 5

    • Codex alimentarius : food hygiene basic texts 

      Joint FAO/WHO Codex Alimentarius Commission (World Health Organization; Food and Agriculture Organization of the United Nations, 2009)

    • Food industry briefing series : HACCP 

      Mortimore, Sara; Wallace, Carol A. (Blackwell Science Ltd, 2001)
      This important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader ...

    • Making the most of HACCP : learning from other's experience 

      Mayes, Tony (editor); Mortimore, Sara (editor) (CRC Press, 2001)

    • Microbial food safety and preservation techniques 

      Rai, V. Ravishankar (edit); Bai, Jamuna A. (edit) (CRC Press, 2015)
      The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of ...

    • The HACCP food safety training manual 

      Paster, Tara (John Wiley & Sons, Inc., 2007)
      The complete guide to help successfully implement a HACCP systemThe HACCP Food Safety Training Manual is a complete, user-friendly guide to the proper food handling procedures, hazard and risk analysis, monitoring techniques, ...