المؤلفون: Arvanitoyannis, I. S., Kassaveti, A.

المصدر: HACCP and ISO 22000: Application to Foods of Animal Origin ; http://www.scopus.com/inward/record.url?eid=2-s2.0-84889271706&partnerID=40&md5=b668dca398cf3cc1290ee8863342bf25

مصطلحات موضوعية: Biological hazards - food poisoning bacteria Salmonella, E. coli and Bacillus cereus, Codex General Principles of Food Hygiene - and recommendation of HACCP-based approach, Food safety intentions of top management, Food safety management system (FSMS), FSMS validation, verification and improvement, HACCP and ISO 22000 - application to foods of animal origin, HACCP system for managing food safety, Hazard Analysis and Critical Control Point (HACCP) system, ISO 22000 - new international generic FSMS standard for food safety management systems, Training - crucial to food safety systems

Relation: http://hdl.handle.net/11615/25882

الاتاحة: http://hdl.handle.net/11615/25882
https://doi.org/10.1002/9781444320923.ch1