Persistent Link:
http://hdl.handle.net/10150/146434
Title:
HACCP - Hazard Analysis Critical Control Points
Author:
Misner, Scottie; Curtis, Carol
Affiliation:
Family & Consumer Resources, Norton School of
Publisher:
College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)
Issue Date:
Oct-2008
Description:
1p.
URI:
http://hdl.handle.net/10150/146434
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.
Type:
text; Pamphlet
Language:
en_US
Series/Report no.:
University of Arizona Cooperative Extension Publication AZ1070

Full metadata record

DC FieldValue Language
dc.contributor.authorMisner, Scottieen_US
dc.contributor.authorCurtis, Carolen_US
dc.date.accessioned2011-10-21T20:50:17Z-
dc.date.available2011-10-21T20:50:17Z-
dc.date.issued2008-10-
dc.identifier.urihttp://hdl.handle.net/10150/146434-
dc.description1p.en_US
dc.description.abstractHACCP, 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.en_US
dc.language.isoen_USen_US
dc.publisherCollege of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)en_US
dc.relation.ispartofseriesUniversity of Arizona Cooperative Extension Publication AZ1070en_US
dc.titleHACCP - Hazard Analysis Critical Control Pointsen_US
dc.typetext-
dc.typePamphlet-
dc.contributor.departmentFamily & Consumer Resources, Norton School ofen_US
dc.identifier.calsAZ1070-2008-
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