The use of hazard analysis critical control point (HACCP) principles in food control : report of an FAO Expert Technical Meeting, Vancouver, Canada, 12-16 December 1994.
Material type:
TextSeries: FAO food and nutrition paper ; 58Publication details: Rome : FAO, 1995. Description: 1v. (various pagings)ISBN: 9251034974Subject(s): Food contamination -- prevention and control | Food handling -- standards | Safety management -- methodsNLM classification: WA 701
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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WHO HQ READING-RM | WA 701 95FA (Browse shelf(Opens below)) | 1 | Available | 00047933 | |
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WHO HQ BORROWABLE-COLL-STACKS | WA 701 95FA (Browse shelf(Opens below)) | 2 | Available | 00047934 |
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