Jacob, Michael <br/><br/>
Safe food handling  a training guide for managers of food service establishments 

 - Geneva  WHO  1989 
 - vi, 142 p.  Illustration 
<br/><br/><label>ISBN: </label>9241542454 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food contamination - prevention and control<br/>Food handling methods<br/>Food services - standards
<br/><br/><label>Dewey Class. No.: </label>363.1925  / J11