- We will send in 10–14 business days.
/images/books/13460734/9784115538368.jpg)
- Author: K T Muhammed Rafeeque
- Publisher: Annai Books
- ISBN-10: 4115538368
- ISBN-13: 9784115538368
- Format: 15.2 x 22.9 x 1 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Multiple safety management seafood industry (e-book) (used book) | bookbook.eu
Reviews
Description
The elements of management system include aspects such as policies, plans, operational procedures, management system objectives, targets, action plans, defined roles, responsibilities, authorities, documentation systems and information and communication systems. ISO defined 'quality' as the degree to which a set of inherent characteristics fulfils requirements (ISO, 2005b). Ansari et al. (2013) stated that quality characteristic of food that is acceptable and satisfactory to users can be termed as quality and it includes external aspects (such as physical look, texture and taste) and internal aspects (physical, chemical and microbiological parameters). Antle (2013) opined that safety is one of the quality parameters of foods similar to many other aspects such as taste and nutritional parameters.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.16:34:59
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: K T Muhammed Rafeeque
- Publisher: Annai Books
- ISBN-10: 4115538368
- ISBN-13: 9784115538368
- Format: 15.2 x 22.9 x 1 cm, minkšti viršeliai
- Language: English English
The elements of management system include aspects such as policies, plans, operational procedures, management system objectives, targets, action plans, defined roles, responsibilities, authorities, documentation systems and information and communication systems. ISO defined 'quality' as the degree to which a set of inherent characteristics fulfils requirements (ISO, 2005b). Ansari et al. (2013) stated that quality characteristic of food that is acceptable and satisfactory to users can be termed as quality and it includes external aspects (such as physical look, texture and taste) and internal aspects (physical, chemical and microbiological parameters). Antle (2013) opined that safety is one of the quality parameters of foods similar to many other aspects such as taste and nutritional parameters.
Reviews