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

By: World Health OrganizationMaterial type: Text

TextSeries: ; Publication details: Geneva W H O 1992Edition: Description: 72 p. 26 cmISBN: 92 4 154433 3Subject(s): Food Preparation -Standards | FoodDDC classification: WA695 Summary: Food Preparation -Standards, Food

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Item type	Current library	Home library	Call number	Status	Date due	Barcode
WHO	Library and Information Centre	Library and Information Centre	WA695 WHO (Browse shelf (Opens below))	Available		W333

Food Preparation -Standards, Food

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