Hazard analysis critical control point evaluations
Subtitle: a guide to identifying hazards and assessing risks associated with food preparation and storage
By: Frank L. Bryan.
Publisher: World Heatlh Organization; World Health Organization
Published: 1992
Place of publication: Geneva
Language: eng
Number of pages: 72
Subjects: Food handling.; Food contamination.; Health risk assessment.
Description: vi, 72 pages : 24 cm
Notes: Includes bibliographical references (p. 44-49).