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Risk assessment and management of raw materials - no. 65

Part of the Guideline series
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Most food raw materials have potential hazards associated with them - be they chemical, microbiological or physical.

This guideline provides specific guidance on the application of risk assessment techniques to identify, evaluate and control hazards associated with raw materials in a food, drink or feed manufacturing environment.

The guidance is designed to be compatible with that given in Campden BRI Guideline 42 - HACCP: A Practical Guide.

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Product Details
Campden BRI
011708087X / 9780117080874
eBook (Adobe Pdf)
16/12/2011
United Kingdom
English
64 pages
Copy: 10%; print: 10%