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

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TextLanguage: English Publication details: Geneva World Health Oraganization 1992Description: vi + 72ISBN:

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WHO, microbiology, global infectious disease

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Books	HAFFKINE INSTITUTE FOR TRAINING, RESEARCH AND TESTING	HAFFKINE INSTITUTE FOR TRAINING, RESEARCH AND TESTING			579.61 (Browse shelf(Opens below))					Available			9138

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WHO, microbiology, global infectious disease

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