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Titlebook: HACCP; A Practical Approach Sara Mortimore,Carol Wallace Book 1998 Springer Science+Business Media Dordrecht 1998 HACCP.Hazard Analysis and

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樓主
發(fā)表于 2025-3-21 18:51:58 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱HACCP
副標(biāo)題A Practical Approach
編輯Sara Mortimore,Carol Wallace
視頻videohttp://file.papertrans.cn/421/420036/420036.mp4
圖書封面Titlebook: HACCP; A Practical Approach Sara Mortimore,Carol Wallace Book 1998 Springer Science+Business Media Dordrecht 1998 HACCP.Hazard Analysis and
描述Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety. A number of driving forces have converged, focusing more attention on the proper management of food safety. These forces have prompted a revision and expansion of HACCP: A practical approach. Fortunately, the authors have been able to come forth with this timely revision of their most useful and excellent work. Unquestionably, the most significant driving force for increased attention to food safety has been the continued surge in new food- borne pathogens and the related illness outbreaks. Micro-organisms such as Salmonella typhimurium OTl04, antibiotic-resistant Campylobacter jejuni, Cryptosporidium parvum and Cyclospora cayeta- nensis were practically unknown in foods before 1994. However, most important in this regard has been the surge in major outbreaks of illness caused by Escherichia coli 0157:H7 around the world. While it was originally found to be associated with dairy cattle, the ecological range of this pathogen is expanding. It is now a more frequent contaminant of raw animal foods and raw produce. The surge in new foodborne pathogens and illnesses has led
出版日期Book 1998
關(guān)鍵詞HACCP; Hazard Analysis and Critical Control Points; Salmonella; food; food safety
版次1
doihttps://doi.org/10.1007/978-1-4615-5781-4
isbn_ebook978-1-4615-5781-4
copyrightSpringer Science+Business Media Dordrecht 1998
The information of publication is updating

書目名稱HACCP影響因子(影響力)




書目名稱HACCP影響因子(影響力)學(xué)科排名




書目名稱HACCP網(wǎng)絡(luò)公開度




書目名稱HACCP網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱HACCP被引頻次




書目名稱HACCP被引頻次學(xué)科排名




書目名稱HACCP年度引用




書目名稱HACCP年度引用學(xué)科排名




書目名稱HACCP讀者反饋




書目名稱HACCP讀者反饋學(xué)科排名




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沙發(fā)
發(fā)表于 2025-3-21 21:23:25 | 只看該作者
Abschlie?ender Test und letzte BemerkungenWhen the decision is taken to use HACCP within a company, there is often the inclination to charge ahead and start doing something without taking the time to consider the best approach for the company.
板凳
發(fā)表于 2025-3-22 01:28:30 | 只看該作者
Grundbegriffe der Wellenausbreitung,When designing a new food product it is important to ask if it is possible to manufacture it safely. Effective HACCP Systems will manage and control food safety issues on an ongoing basis but what they cannot do is make safe a fundamentally unsafe product.
地板
發(fā)表于 2025-3-22 06:01:54 | 只看該作者
5#
發(fā)表于 2025-3-22 11:39:31 | 只看該作者
Preparing for HACCP,When the decision is taken to use HACCP within a company, there is often the inclination to charge ahead and start doing something without taking the time to consider the best approach for the company.
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發(fā)表于 2025-3-22 14:55:03 | 只看該作者
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發(fā)表于 2025-3-22 20:07:25 | 只看該作者
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發(fā)表于 2025-3-22 23:08:46 | 只看該作者
Putting the HACCP Plan into practice,P Plan is properly implemented, its real benefits will not be realized. This is a viral stage and yet the relief at having completed the studies can sometimes mean that businesses see the documentation as the end in itself.
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發(fā)表于 2025-3-23 01:49:49 | 只看該作者
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