Bryan, F. L. <br/><br/>
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. 
<br/><br/><label>ISBN: </label>9241544333 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service<br/>Sanitation<br/>Food industry and trade<br/>Food poisoning<br/>Prevention<br/>Food borne diseases<br/>Lab Manual
<br/><br/><label>LC Class. No.: </label>TX537.B79