TY  - BOOK
AU  - Bryan,F.L.
TI  - Hazard analysis critical control point evaluations:  : a guide to identifying hazards and assessing risks associated with food preparation and storage
SN  - 9241544333
AV  - TX537.B79 
PY  - 1992///
CY  - Geneva
PB  - : WHO
KW  - Food service
KW  - Sanitation
KW  - Food industry and trade
KW  - Food poisoning
KW  - Prevention
KW  - Food borne diseases
KW  - Lab Manual
ER  -