Needing to promote more rapidly the applying Hazard Analysis Critical Control Point (HACCP) in food processable and productive enterprises
Journal of Practical Medicine
;
: 8-9, 2004.
Article
in Vietnamese
| WPRIM
| ID: wpr-4281
ABSTRACT
The concept of Hazard Analysis Critical Control point was introduced for implementing the 12 step procedures of HACCP in the production and the processing of food. The development and compliance of HACCP in food industry and trade in Vietnam were reviewed.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Food Industry
/
Safety Management
/
Food
Language:
Vietnamese
Journal:
Journal of Practical Medicine
Year:
2004
Type:
Article
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