HACCP, a systematic approach to food safety : a comprehensive manual for developing and implementing a hazard analysis and critical control point plan / edited by Kenneth E. Stevenson and Dane T. Bernard.
|Related Names:||Bernard, Dane T. , Stevenson, Kenneth E.|
Washington, D.C. : Food Processors Institute, c1999.
Food handling > Safety measures.
Food industry and trade > Sanitation.
Food adulteration and inspection.
184 p. :
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