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Hazard analysis critical control point evaluations: a guide to identifying hazards and assessing risks associated with food preparation and storage
Language: English Publication details: Geneva : World Health Organisation, 1992Description: vi, 72pISBN: 9241544333Subject(s): Food safety | Food safety | Food poisoning. Prevention | Food hygiene | Food poisoning | Public safety | Food handling safety | Food standards | Food contamination | Hazard analysis | Food microbiology | Food processingDDC classification: 362.1927 | 576.163 LOC classification: TX531| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX531 BRY (Browse shelf(Opens below)) | 1 | Available | 110368 | |
| Book - Standard loan | CAFRE Loughry Library | TX531 BRY (Browse shelf(Opens below)) | 2 | Available | 110431 | |
| Book - Standard loan | CAFRE Loughry Library | TX531 BRY (Browse shelf(Opens below)) | 3 | Available | 148189 |
includes bibliography pp44-49
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