Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis
FSHN07-03, a 10-page fact sheet by Ronald H. Schmidt and Debby Newslow, defines food hazards and explains the process of conducting a hazard analysis in order to fulfill HACCP Principle 1. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-3/FS139: Hazard Analys...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The University of Florida George A. Smathers Libraries
2007-08-01
|
| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/116882 |