Guidelines to the establishment of hazard analysis critical control point (HACCP)
By: prepared by the HACCP Working Group of the Microbiology Panel in conjunction with CEPRA.
Contributors: HACCP Working Group.; Campden Food Preservation Research Association.
Series: Technical manual / Campden Food Preservation Research Association -- no.19
Publisher: Campden Food Preservation Research Association
Published: 1987
Place of publication: Chipping Campdon
Language: eng