{"product_id":"9780117081048","title":"Risk Assessment and management of raw materials","description":"\u003cp\u003eMost food raw materials have potential hazards associated with them - be they chemical, microbiological or physical. This guideline provides specific guidance on the application of risk assessment techniques to identify, evaluate and control hazards associated with raw materials in a food, drink or feed manufacturing environment. The guidance is designed to be compatible with that given in Campden BRI Guideline 42 - HACCP: A Practical Guide.\u003c\/p\u003e","brand":"Stationery Office Ltd","offers":[{"title":"Default Title","offer_id":47119519777008,"sku":"9780117081048","price":113.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780117081048_p0.jpg?v=1763638638","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780117081048","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}