Normal view MARC view ISBD view

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

By: Bryan, Frank L.
Call number: TX537 B79 1992 Material type: TextTextPublisher: Geneva : World Health Organisation, c1992.Description: 72 p. : ill. ; 25 cm..ISBN: 9241544333Subject(s): Food handling. | Food contamination. | Health risk assessment.
Tags from this library: No tags from this library for this title. Log in to add tags.
    average rating: 0.0 (0 votes)
Item type Location Location Call number Copy number Barcode Status Date due
10000 General Book General Book ODI General Collection
ODI General Collection TX537 B79 1992 (Browse shelf) 1 1000076996 Available

Includes bibliographical references (p. 44-49)

There are no comments for this item.

Log in to your account to post a comment.
    สถิติผู้เข้าชมเว็บไซต์ : Free Hit Counter