TY  - BOOK
AU  -  World Health Organization 
TI  - Hazard analysis critical control point evaluations: a guide to identifying hazards and assessing risks associated with food preparation and storage. 
SN  - 92 4 154433 3
U1  - WA695 
PY  - 1992///
CY  - Geneva
PB  - W H O
KW  - Food Preparation -Standards
KW  - Food
N2  -  Food Preparation -Standards, Food
ER  -