Abstract
The function of management in the HACCP process is to provide focus and support. These efforts are to be directed solely toward the successful operation of the facility’s food safety programs.
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References
Drucker, P.F. (1973) Management. Chapter 42. Harper and Row, New York.
Peters, T. (1987) Thriving On Chaos. Chapters S-2, S-3, P-4 and P-5, Alfred A. Knopf, Inc., New York.
Schaffer, R.H. (1988) The Breakthrough Strategy. Chapter 7. Ballinger Publishing Co., Cambridge, Massachusetts.
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© 1995 Springer Science+Business Media Dordrecht
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Theno, D.M. (1995). Organization and management of HACCP programs. In: Pearson, A.M., Dutson, T.R. (eds) HACCP in Meat, Poultry, and Fish Processing. Advances in Meat Research, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2149-5_12
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DOI: https://doi.org/10.1007/978-1-4615-2149-5_12
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5898-5
Online ISBN: 978-1-4615-2149-5
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