000			01518nam a2200397 a 4500
001			EBC1185597
003			MiAaPQ
005			20240120135202.0
006			m o d |
007			cr cn|||||||||
008			120313s2010 enka sb 001 0 eng d
010			_z 2012360651
020			_z9781905224975 (hbk.)
020			_z1905224974 (hbk.)
020			_a9781849732086 (electronic bk.)
035			_a(MiAaPQ)EBC1185597
035			_a(Au-PeEL)EBL1185597
035			_a(CaPaEBR)ebr10627694
035			_a(OCoLC)642685894
040			_aMiAaPQ _cMiAaPQ _dMiAaPQ
050		4	_aTX537 _b.H33 2010
082	0	4	_a363.1926 _222
245	0	0	_aHACCP _h[electronic resource] : _ba toolkit for implementation / _c[edited by] Peter Wareing.
250			_a2nd ed.
260			_aLeatherhead, Surrey : _bLeatherhead Pub. ; _aCambridge : _bRoyal Society of Chemistry, _c2010.
300			_aiv, 129 p. : _bill.
504			_aIncludes bibliographical references and index.
533			_aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650		0	_aHazard Analysis and Critical Control Point (Food safety system)
655		4	_aElectronic books.
700	1		_aWareing, Peter.
710	2		_aLeatherhead International Limited.
710	2		_aRoyal Society of Chemistry (Great Britain)
710	2		_aProQuest (Firm)
856	4	0	_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=1185597 _zClick to View
999			_c95813 _d95813