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This is to provide a concise, easy to use, quick reference book aimed at busy food industry professionals and students. The book will contain all information needed to gain a working knowledge of HACCP. It is viewed as an introductory level text assuming that those readers who go on to become practitioners will further their understanding through attendance at training courses, symposia and through access to more detailed texts.
|Book Type||Electronic book text|
|Publisher||John Wiley & Sons|
|Country of Publication||United States|
|Publication Date||1 January 01|