Ensuring food safety the HACCP way
Subtitle: an introduction to HACCP & a resource guide for retail deli managers
By: Robert J. Price, Pamela D. Tom, and Kenneth E. Stevenson.
Contributors: Tom, Pamela.; Stevenson, Kenneth E.
Series: T-CSGCP -- 030.; Report (University of California (System). Sea Grant College Program) -- no. T-CSGCP-030.
Publisher: Extension Service, U.S. Department of Agriculture [and] National Sea Grant College Program, National Oceanic and Atmospheric Administration, U.S. Department of Commerce
Published: 1993
Place of publication: La Jolla, Calif
Language: eng
Number of pages: 40
Subjects: Food handling.; Food contamination.; Food adulteration and inspection.
Other titles: Introduction to HACCP.
Notes: Includes bibliographical references (p. 35-36)