Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage / Frank L. Bryan.
Material type:
TextPublication details: Geneva : World Health Organization, 1992Description: vi,72p ; 24 cmISBN: 9241544333
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 2 | 363.192 BRY (Browse shelf(Opens below)) | Available | 03141764 |
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Bibliography p 44-49.
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