1. Drafting the HACCP team
- Author
-
Mancini, Leticia
- Subjects
Food industry -- Quality management -- Innovations ,Microbiological research -- Innovations ,Quality control -- Management -- Innovations ,Business ,Food and beverage industries ,Company business management ,Quality control ,Food and beverage production/distribution software ,Management ,Quality management ,Innovations - Abstract
If some government officials have their way, all food companies will be required to have Hazard Analysis Critical Control Point programs in place by the year 2000. Of course, some [...]
- Published
- 1994