Files in This Item:
   
ThumbnailWHO_FNU_FOS_93.3_fre.pdf

View/Open

Title: Considérations sur la formation à envisager pour l' application du système d' analyse des risques point critique pour leur maîtrise (système HACCP à la transformation et à la fabrication des produits alimentaires
Authors: World Health Organization. Food Safety Team
Issue Date: 1993
Publisher: Genève : Organisation mondiale de la Santé
Language: English
French
Description: WHO/FNU/FOS/93.3
26 p.
Subject: Food Handling
Food Contamination
Safety Management
Teaching Materials
Context: standards
prevention and control
methods
metadata.dc.subject.other: Nutrition and Food Safety
Gov't Doc #: WHO/FNU/FOS/93.3
URI: http://www.who.int/iris/handle/10665/62089
Appears in Collections:Technical Documents



Items in WHO IRIS are protected by copyright, with all rights reserved, unless otherwise indicated.