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Wallace, Carol A. | Mortimore, Sara E. | Sperber, William H.

Food Safety for the 21st Century : Managing HACCP and Food Safety Throughout the Global Supply Chain

2010 - Blackwell

352 p.

businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology. [Publisher's Text]

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