Canadian Food Inspection Agency Corporate Business Plan, 2003-2008 PDF Download
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Author: Canadian Food Inspection Agency
Publisher:
ISBN: 9780662341659
Category : Food adulteration and inspection
Languages : en
Pages : 60
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Book Description
Author: Canadian Food Inspection Agency
Publisher:
ISBN: 9780662341659
Category : Food adulteration and inspection
Languages : en
Pages : 60
Get Book Here
Book Description
Author: Canadian Food Inspection Agency
Publisher: Agence canadienne d'inspection des aliments
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 128
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Book Description
This business plan describes the agency's corporate strategy for protecting Canadians from preventable health risks, delivering a fair and effective regulatory regime, sustaining Canada's plant and animal resource base, and promoting the security of Canada's food supply. Includes a section on impending challenges and a five-year financial plan.
Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 24
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Book Description
Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 6
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Book Description
Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 33
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Book Description
Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 276
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Book Description
Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 40
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Book Description
Author: Canadian Food Inspection Agency
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages :
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Book Description
Author: T Mayes
Publisher: Elsevier
ISBN: 1855736519
Category : Technology & Engineering
Languages : en
Pages : 296
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Book Description
The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.
Author: Canada. Health Canada. Food Safety Assessment Program
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 62
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Book Description
