Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage.

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Language: English Geneva : World Health Organization, 1992Description: 72pISBN:

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Monograph	Western Pacific Region Office				SFE 1992 (Browse shelf(Opens below))					Available			13299

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