by
Marcom Projects.
Call Number
TR DVD 363.1926 FOO
Publication Date
2003
Summary
Test the knowledge of the audience gained from the first two programs.
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Other
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2.
by
Yiannas, Frank.
Call Number
363.1
Publication Date
2015
Summary
This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP-things often called the hard sciences. There is not much published or discussed related to human behavior-often referred to as the "soft stuff." However, looking at foodborne disease trends over the past few decades and publi
Format:
Electronic Resources
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1.3831
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