The use of hazard analysis critical control point (HACCP) principles in food control /

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Bibliographic Details
Format:	Book
Language:	English
Published:	Rome : FAO of the United Nations, 1995.
Series:	FAO food and nutrition paper ; 58
Subjects:	Food > Analysis. Food industry and trade > Quality control. Food microbiology. Food > Safety measures.
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011	2	0	\|a Food and Agriculture Organization of the United Nations.
245	1	4	\|a The use of hazard analysis critical control point (HACCP) principles in food control / \|c FAO of the United Nations.
260			\|a Rome : \|b FAO of the United Nations, \|c 1995.
300			\|a [various pagings].
440			\|a FAO food and nutrition paper ; 58
650			\|a Food \|x Analysis.
650			\|a Food industry and trade \|x Quality control.
650			\|a Food microbiology.
650			\|a Food \|x Safety measures.
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