Food Hygiene. Basic Texts. Third Edition - 2003. Codex Alimentarius Commission - Joint Fao/Who Foo (Paperback, 3 Ed)

The Codex basic texts on food hygiene lay a firm foundation for understanding how rules and regulations on food hygiene are developed and applied. The General Principles of Food Hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage. This compact volume also contains the most internationally used description of the Hazard Analysis and Critical Control Point (HACCP) System and guidelines (revised in 2003) for its application; principles for the establishment and application of microbiological criteria for foods, and principles and guidelines for the conduct of microbiological risk assessment. The texts will be of use to government authorities, food industries and all food handlers, and consumers as well as teachers and students of food hygiene.

General

Imprint:	Food & Agriculture Organization Of The United Nations (Fao)
Country of origin:	Italy
Release date:	September 2005
First published:	September 2005
Authors:	Food and Agriculture Organization of the United Nations
Dimensions:	203 x 145 x 5mm (L x W x T)
Format:	Paperback
Pages:	73
Edition:	3 Ed
ISBN-13:	978-92-5-105106-1
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
LSN:	92-5-105106-2
Barcode:	9789251051061

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