| 书目名称 | The HACCP Training Resource Pack Trainer’s Manual |
| 编辑 | Sara Mortimore,Carol Wallace |
| 视频video | http://file.papertrans.cn/912/911013/911013.mp4 |
| 图书封面 |  |
| 描述 | 8.2 HACCP Verification Overview. . . . . . . . . . . . . . . . . . . . . . 245 . . . . . . . . 8.3 HACCP Audit Techniques. . . . . . . . . . . . . . . . . . . . . . . . 248 . . . . . . . . . 8.4 Data Review and Analysis ................................. 259 8.5 HACCP Maintenance-Managing Change. . . ... .. .. .. . . . .. . . . . 262 Module 9: Linking HACCP with Other Quality Management Techniques- Benefits of a Combined System ................................ 277 9.1 Introduction ............................................ 278 9.2 Management System Requirements . . . . . . . . . . . . . . . . . . . 280 . . . . . . . 9.3 HACCP and International Quality Management Standards ....... 281 9.4 Good Laboratory Practice Systems .......................... 287 9.5 Health and Safety Systems. . . . . . . . . . . . . . . . . . . . . . . . 288 . . . . . . . . . 9.6 Environmental Management Systems ...................... . . 289 9.7 Planned Preventative Maintenance. . . . . . . . . . . . . . . . . .. . 290 . . . . . . 9.8 Sensory Evaluation. . . . . . . . . . . . . . . . . . . . . . . . . . . . 291 . . . . . . . . . . . 9.9 Integrated Approach-Implementation Flow Diagram. . . . . . . . . . 292 . |
| 出版日期 | Book Apr 2014Latest edition |
| 关键词 | HACCP; Hazard Analysis and Critical Control Points; education; food; food industry; food safety |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4615-1731-3 |
| copyright | Sara Mortimore and Carol Wallace 2001 |
|Archiver|手机版|小黑屋|
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