Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
Material type:
TextLanguage: English Language Publisher: Geneva WHO 1992 1992Description: vi, 72 p. ill. 24 cmISBN: 9241544333Subject(s): HAZARDOUS SUBSTANCESGenre/Form: Food Handling-standards | Food Contamination-prevention and control | Food Microbiology DDC classification: 363.192
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Staff Reference Materials
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The Library Periodicals Section | WHO collection | 363.192 BRY (Browse shelf) | Available | 006156 |
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| 363.1799 EFF Effects of nuclear war on health and health services | 363.1799 HEA Health consequences of the chernobyl accident | 363.192 ASS Assuring food safety and quality | 363.192 BRY Hazard analysis critical control point evaluations | 363.192 FIR First adapt, then act | 363.192 GUI A Guide to healthy food markets | 363.192 GUI A Guide to healthy food markets |
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