Hazard analysis critical control point evaluations: a guide to identifying hazards and assessing risks associated with food preparation and storage
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Geneva
World Health Organization
1992
|
| Schlagworte: | |
| Beschreibung: | Weitere Ausgabe: Franz Ausg u.d.T.: Bryan, Frank L.: L ' analyse des risques: points critiques pour leur maîtrise |
| Beschreibung: | VI, 72 S. |
| ISBN: | 9241544333 |
Internformat
MARC
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| 500 | |a Weitere Ausgabe: Franz Ausg u.d.T.: Bryan, Frank L.: L ' analyse des risques: points critiques pour leur maîtrise | ||
| 650 | 7 | |a Food Microbiology |2 cabt | |
| 650 | 7 | |a HACCP |2 cabt | |
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| 650 | 7 | |a Voedselconservering |2 gtt | |
| 650 | 4 | |a Food Contamination |x prevention & control | |
| 650 | 4 | |a Food Handling |x standards | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Food contamination | |
| 650 | 4 | |a Food handling | |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Bryan, Frank L. |
| author_facet | Bryan, Frank L. |
| author_role | aut |
| author_sort | Bryan, Frank L. |
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| building | Verbundindex |
| bvnumber | BV008184185 |
| callnumber-first | T - Technology |
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| callnumber-raw | TX537 |
| callnumber-search | TX537 |
| callnumber-sort | TX 3537 |
| callnumber-subject | TX - Home Economics |
| classification_tum | LEB 030f |
| ctrlnum | (OCoLC)28426035 (DE-599)BVBBV008184185 |
| dewey-full | 664/.00289 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.00289 |
| dewey-search | 664/.00289 |
| dewey-sort | 3664 3289 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
| format | Book |
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| id | DE-604.BV008184185 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T17:15:58Z |
| institution | BVB |
| isbn | 9241544333 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-005401303 |
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| owner_facet | DE-M49 DE-BY-TUM DE-188 |
| physical | VI, 72 S. |
| publishDate | 1992 |
| publishDateSearch | 1992 |
| publishDateSort | 1992 |
| publisher | World Health Organization |
| record_format | marc |
| spelling | Bryan, Frank L. Verfasser aut Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage Frank L. Bryan Geneva World Health Organization 1992 VI, 72 S. txt rdacontent n rdamedia nc rdacarrier Weitere Ausgabe: Franz Ausg u.d.T.: Bryan, Frank L.: L ' analyse des risques: points critiques pour leur maîtrise Food Microbiology cabt HACCP cabt HACCP gtt Kookkunst gtt Voedselconservering gtt Food Contamination prevention & control Food Handling standards Food Microbiology Food contamination Food handling Health risk assessment HACCP (DE-588)4206910-5 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lagerung (DE-588)4354980-9 gnd rswk-swf HACCP (DE-588)4206910-5 s Lebensmittelverarbeitung (DE-588)4167045-0 s DE-604 Lebensmittel (DE-588)4034870-2 s Lagerung (DE-588)4354980-9 s |
| spellingShingle | Bryan, Frank L. Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage Food Microbiology cabt HACCP cabt HACCP gtt Kookkunst gtt Voedselconservering gtt Food Contamination prevention & control Food Handling standards Food Microbiology Food contamination Food handling Health risk assessment HACCP (DE-588)4206910-5 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittel (DE-588)4034870-2 gnd Lagerung (DE-588)4354980-9 gnd |
| subject_GND | (DE-588)4206910-5 (DE-588)4167045-0 (DE-588)4034870-2 (DE-588)4354980-9 |
| title | Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage |
| title_auth | Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage |
| title_exact_search | Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage |
| title_full | Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage Frank L. Bryan |
| title_fullStr | Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage Frank L. Bryan |
| title_full_unstemmed | Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage Frank L. Bryan |
| title_short | Hazard analysis critical control point evaluations |
| title_sort | hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage |
| title_sub | a guide to identifying hazards and assessing risks associated with food preparation and storage |
| topic | Food Microbiology cabt HACCP cabt HACCP gtt Kookkunst gtt Voedselconservering gtt Food Contamination prevention & control Food Handling standards Food Microbiology Food contamination Food handling Health risk assessment HACCP (DE-588)4206910-5 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittel (DE-588)4034870-2 gnd Lagerung (DE-588)4354980-9 gnd |
| topic_facet | Food Microbiology HACCP Kookkunst Voedselconservering Food Contamination prevention & control Food Handling standards Food contamination Food handling Health risk assessment Lebensmittelverarbeitung Lebensmittel Lagerung |
| work_keys_str_mv | AT bryanfrankl hazardanalysiscriticalcontrolpointevaluationsaguidetoidentifyinghazardsandassessingrisksassociatedwithfoodpreparationandstorage |