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HACCP, a systematic approach to food safety : a comprehensive manual for developing and implementing a hazard analysis and critical control point plan /

Bibliographic Details
Other Authors: Stevenson, Kenneth E., Bernard, Dane T.
Format: Book
Language:English
Published: Washington, D.C. : Food Processors Institute, [1999]
Edition:Third edition.
Subjects:
Food adulteration and inspection.
Food industry and trade > Sanitation.
Food handling > Safety measures.
Food > Microbiology.
Hazard analysis and critical control point (HACCP)
Description
Physical Description:184 pages : illustrations ; 28 cm.
Bibliography:Includes bibliographical references.
ISBN:0937774111