HACCP - Hazard Analysis Critical Control Points
| dc.contributor.author | Misner, Scottie | |
| dc.contributor.author | Curtis, Carol | |
| dc.date.accessioned | 2011-10-21T20:50:17Z | |
| dc.date.available | 2011-10-21T20:50:17Z | |
| dc.date.issued | 2008-10 | |
| dc.identifier.uri | http://hdl.handle.net/10150/146434 | |
| dc.description | 1p. | en_US |
| dc.description.abstract | HACCP, pronounced has-up, is a food safety self-inspection system that combines up-to-date technical information with step-by-step procedures to evaluate and monitor the flow of food throughout a food establishment from receiving to service. This publication introduces this system to readers and outlines 6 simple HACCP principles to reduce the occurrence of food-borne illness at home. | |
| dc.language.iso | en_US | en_US |
| dc.publisher | College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ) | en_US |
| dc.relation.ispartofseries | University of Arizona Cooperative Extension Publication AZ1070 | en_US |
| dc.title | HACCP - Hazard Analysis Critical Control Points | en_US |
| dc.type | text | |
| dc.type | Pamphlet | |
| dc.contributor.department | Family & Consumer Resources, Norton School of | en_US |
| dc.identifier.cals | AZ1070-2008 | |
| refterms.dateFOA | 2018-06-11T23:24:56Z | |
| html.description.abstract | HACCP, pronounced has-up, is a food safety self-inspection system that combines up-to-date technical information with step-by-step procedures to evaluate and monitor the flow of food throughout a food establishment from receiving to service. This publication introduces this system to readers and outlines 6 simple HACCP principles to reduce the occurrence of food-borne illness at home. |
