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World Health Organization

Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage. - - Geneva W H O 1992 - 72 p. 26 cm. - .

Food Preparation -Standards, Food

ISBN: 92 4 154433 3

Subjects--Topical Terms:
Food Preparation -Standards
Food

Dewey Class. No.: WA695 / WHO

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