Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage

Bryan, F. L.

Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage - Geneva : WHO, 1992 - vi,72p. : ill. ; 24cm.

9241544333


Food service
Sanitation
Food industry and trade
Food poisoning
Prevention
Food borne diseases
Lab Manual

TX537.B79
Copyright © All rights reserved. University of Dar es Salaam, Directorate of Library Services
Powered by Koha. Installed, Configured, and Customized by the Library ICT Department