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Title: Application of the hazard analysis critical control point (HACCP system for the improvement of food safety : WHO-supported case studies on food prepared in homes, at street vending operations, and in cottage industries
Authors: World Health Organization. Food Safety Team
Issue Date: 1993
Publisher: Geneva : World Health Organization
Language: English
Description: DC.HQ
English only
WHO/HPP/FNU/93.1. Unpublished
1v. (various pagings).
Subject: Food Contamination
Food Analysis
Food Handling
Safety Management
Context: prevention and control
methods
standards
metadata.dc.subject.other: Nutrition and Food Safety
Gov't Doc #: WHO/HPP/FNU/93.1. Unpublished
URI: http://www.who.int/iris/handle/10665/61297
Appears in Collections:Technical Documents



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