HACCP for food service professionals
Subtitle: continuing education self study manual
By: Jacquelyn L. Bostic & Barbara W. LaVella.
Contributors: LaVella, Barbara W.; LaVella Food Specialists.
Edition: 3rd ed.
Publisher: LaVella Food Specialists
Published: 1998
Place of publication: St. Louis, MO (332 Halcyon, St. Louis 63122)
Language: eng
Number of pages: 94
Subjects: Food handling -- Handbooks, manuals, etc.; Food -- Microbiology -- Handbooks, manuals, etc.; Food contamination -- Handbooks, manuals, etc.; Food service -- Quality control -- Handbooks, manuals, etc.
Notes: Includes bibliographical references (p. 90-91).