Development of hazard analysis and critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities

Ropkins, K., Ferguson, A. and Beck, A.J. (2003) Development of hazard analysis and critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities. Critical Reviews in Food Science and Nutrition, 43 (3). pp. 287-317. ISSN 1549-7852

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Authors/Creators:
  • Ropkins, K.
  • Ferguson, A.
  • Beck, A.J.
Copyright, Publisher and Additional Information: © 2003 Taylor and Francis. This is an author produced version of a paper published in Critical Reviews in Food Science and Nutrition. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Hazard Analysis by Critical Control Points, HACCP, organic chemical hazards, raw foods, agricultural sector.
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > Institute for Transport Studies (Leeds)
Depositing User: Adrian May
Date Deposited: 03 May 2007
Last Modified: 16 Sep 2016 16:33
Published Version: http://www.informaworld.com/smpp/content~content=a...
Status: Published
Publisher: Taylor and Francis
Refereed: Yes
Identification Number: 10.1080/10408690390826536
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Filename: ITS2201-developement_of_hazard_.pdf

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