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

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Language: English Publication details: Geneva WHO 1992 1992Description: vi, 72 p. IllustrationISBN:

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Permanent Reference Books

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Holdings
Item type	Current library	Collection	Call number	Status	Notes	Date due	Barcode	Item holds
Permanent Reference Books	Medical Library Journal Section	World Health Organization Collection	363.192B69 (Browse shelf(Opens below))	Not for loan	60639;60640;		60639
Permanent Reference Books	Medical Library Journal Section	World Health Organization Collection	363.192B69 (Browse shelf(Opens below))	Not for loan	60639;60640;		60640

Total holds: 0

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Previous	363.1925J11 Safe food handling a training guide for managers of food service establishments	363.19263M17 Nutritional surveillance	363.19263M17 Nutritional surveillance	363.192B69 Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage	363.192B69 Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage	363.192E81 Evaluation of programmes to ensure food safety guiding principles	363.192E81 Evaluation of programmes to ensure food safety guiding principles	Next

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