World Health Organization  <br/><br/>
Hazard analysis critical control point evaluations :  a guide to identifying hazards and assessing risks associated with food preparation and storage.  

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 - Geneva  W H O  1992 
 - 72 p.  26 cm. 
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<br/><br/>  Food Preparation -Standards, Food 
<br/><br/><label>ISBN: </label>92 4 154433 3 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Preparation -Standards<br/>Food
<br/><br/><label>Dewey Class. No.: </label>WA695  / WHO