Hazard Analysis Critical Control Points (HACCP) – Getting Started, Preliminary Steps
FSHN07-01, a 4-page factsheet by Ronald H. Schmidt and Debby Newslow, reviews the preliminary steps that are necessary for putting a HACCP program into place and includes tips for making sure the process happens smoothly. Published by the UF Department of Food Science and Human Nutrition, June 2007...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The University of Florida George A. Smathers Libraries
2017-01-01
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| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/116805 |
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