Abstract
When the decision is taken to use HACCP within a company, there is often the inclination to charge ahead and start doing something without taking the time to consider the best approach for the company.
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© 1998 Springer Science+Business Media Dordrecht
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Mortimore, S., Wallace, C. (1998). Preparing for HACCP. In: HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5781-4_3
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DOI: https://doi.org/10.1007/978-1-4615-5781-4_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-7648-4
Online ISBN: 978-1-4615-5781-4
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