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Title: L' Hygiène dans les établissement de restauration collective ou à vocation alimentaire ... : règles importantes
Authors: World Health Organization. Food Safety Team
FAO/WHO Collaborating Centre for Research and Training in Food Hygiene and Zoonoses
Issue Date: 1994
Publisher: Genève : Organisation mondiale de la Santé
Language: Chinese
English
French
Spanish
German
Russian
Description: Subtitle : La propreté des locaux et des utensiles de cuisine de même qu' une manipulation hygiénique des aliments permettent d' eviter les toxi-infections alimentaires ("intoxications alimentaires")
ONLINE
WHO/FNU/FOS/94.5. Unpublished
4 p.
Subject: Food Handling
Food Contamination
Guidelines
Food Services
Food poisoning
Context: prevention and control
metadata.dc.subject.other: Nutrition and Food Safety
Gov't Doc #: WHO/FNU/FOS/94.5. Unpublished
URI: http://www.who.int/iris/handle/10665/63032
Other Language Versions: English / русский / 中文
español
Appears in Collections:Technical Documents



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