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Overview of Biological, Chemical, and Physical Hazards

  • Rhodehamel E
Springer US, (1992), 8-28
DOI: 10.1007/978-1-4684-8818-0_3
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Abstract

HACCP is a systematic approach to be used in food production as a means to ensure food safety. The first step requires a hazard analysis, an assessment of risks associated with all aspects of food production from growing to consumption. However, before one can assess...

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Rhodehamel, E. J. (1992). Overview of Biological, Chemical, and Physical Hazards. In HACCP (pp. 8–28). Springer US. https://doi.org/10.1007/978-1-4684-8818-0_3

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