Results
|
|
|
Safe food handling : a training guide for managers in food service establishments / Michael Jacob. by Jacob, Michael | World Health Organization. Material type:  Text; Format:
print
Publication details: Geneva : World Health Organization, 1989Title translated: Manipulación correcta de los alimentos : guía para gerentes de establecimientos de servicios de alimentación; Sécurité dans la manipulation des aliments : guide pour la formation des responsables d' établissements de restauration.Availability: Items available for loan: WHO HQ (3)Call number: WA 701 89JA, ...
|
|
|
|
|
|
|
|
|
|
|
|
Health implications of acrylamide in food : report of a joint FAO/WHO consultation, WHO Headquarters, Geneva, Switzerland, 25-27 June 2002. by Joint FAO/WHO Consultation on Health Implications of Acrylamide in Food (2002 : Geneva, Switzerland) | WHO Food Safety Programme. Series: Food safety consultationsMaterial type: Text; Format:
print
Publication details: Geneva : World Health Organization, 2002Title translated: Conséquences sanitaires de la présence d' acrylamide dans les denrées alimentaires : rapport d'une consultation conjointe FAO/OMS, réunie au Siège de l'OMS, Genève, Suisse, du 25 au 27 juin 2002.; Consecuencias para la salud de acrilamida en los alimentos : informe de la consulta conjunta de FAO/OMS, Sede Central de la OMS, Ginebra, Suiza, 25-27 de junio de 2002..Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: WHO HQ (2)Call number: QD 305.A7 2002JO, ... Not available: WHO HQ: Withdrawn (1).
|
|
|
|
|
|
|
|
FAO/WHO guidance to governments on the application of HACCP in small and less-developed food businesses. by World Health Organization | Food and Agriculture Organization of the United Nations. Series: FAO food and nutrition paper ; 86Material type: Text; Format:
print
; Literary form:
Not fiction
Publication details: Geneva : World Health Organization, 2006Title translated: Orientations FAO/OMS à l' usage des gouvernements concernant l' application du HACCP dans les petites entreprises et les entreprises moins développées du secteur alimentaire.; Directrices FAO/OMS para los gobiernos sobre la aplicación del sistema de APPCC en empresas alimentarias pequeñas y/o menos desarrolladas..Online access: Click here to access online Availability: Items available for loan: WHO HQ (3)Call number: WA 695 2006FA, ...
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Five keys to growing safer fruits and vegetables: promoting health by decreasing microbial contaminations (in IRIS) by World Health Organization. Material type: Text; Format:
print
Publication details: Geneva : World Health Organization, 2012Title translated: Cinq clefs pour cultiver des fruits et des légumes plus sûrs: promouvoir la santé en réduisant la contamination microbienne; Cinco claves para cultivar frutas y hortalizas más seguras: promover la salud mediante la disminución de la contaminación microbiana.Availability: Items available for loan: WHO HQ (1)Call number: XX(96912.1). Items available for reference: WHO HQ: Not For Loan (1)Call number: QW 85 2012FI POR.
|
