HACCP, a systematic approach to food safety
Subtitle: a comprehensive manual for developing and implementing a hazard analysis and critical control point plan
By: edited by Kenneth E. Stevenson and Dane T. Bernard.
Contributors: Stevenson, Kenneth E.; Bernard, Dane T.
Edition: 3rd ed.
Publisher: Food Processors Institute; Food Processors Inst
Published: 1999
Place of publication: Washington, D.C
Language: eng
Number of pages: 184
Subjects: Food adulteration and inspection.; Food industry and trade -- Sanitation.; Food handling -- Safety measures.; Food -- Microbiology
Notes: Includes bibliographical references.