Food quality and safety systems
Subtitle: a training manual on food hygiene and the hazard analysis and critical control point (HACCP) system
By: Food Quality and Standards Service, Food and Nutrition Division, Food and Agriculture Organization of the United Nations.
Contributors: Food and Agriculture Organization of the United Nations.
Publisher: FAO
Published: 1998
Place of publication: Rome
Language: eng
Number of pages: 232
Subjects: Food adulteration and inspection.; Food industry and trade -- Quality control.; Food contamination.; Food law and legislation.
Notes: Includes bibliographical references.
"M-83"--T.p. verso.