Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
Language: English Publication details: Geneva WHO 1992 1992Description: vi, 72 p. IllustrationISBN:- 9241544333
- 363.192Â B69
Permanent Reference Books
| 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
There are no comments on this title.
Log in to your account to post a comment.