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A Guide to the Implementation and Auditing of HACCP

Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource ManagementCsiro

出版	CSIRO Publishing, 1997
主題	Business & Economics / AuditingBusiness & Economics / Industries / AgribusinessBusiness & Economics / Industries / Food IndustryMedical / Public HealthSocial Science / GeneralTechnology & Engineering / Agriculture / General
ISBN	06430604489780643060449
URL	http://books.google.com.hk/books?id=qHg3AAAACAAJ&hl=&source=gbs_api

註釋

The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.