Risk assessment of microbiological hazards in foods : report of a Joint FAO/WHO Expert Consultation, Geneva, Switzerland, 15-19 March 1999
Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods (1999: Geneva, Switzerland), WHO Food Safety Programme & Food and Agriculture Organization of the United Nations. (1999). Risk assessment of microbiological hazards in foods : report of a Joint FAO/WHO Expert Consultation, Geneva, Switzerland, 15-19 March 1999. Geneva : World Health Organization. http://www.who.int/iris/handle/10665/65973
Food safety consultations
Gov't Doc #WHO/SDE/PHE/FOS/99.5
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Hazard analysis critical control point evaluations : a guide to identifying hazards and assessing risks associated with food preparation and storage / Frank L. Bryan Bryan, Frank L; World Health Organization (1992)Explains how the Hazard Analysis Critical Control Point (HACCP) system can be used as a rational, reliable, and cost-effective method for reducing the risks that can lead to foodborne illness or food spoilage. Noting that traditional measures, such as end-product testing and the routine medical examination of food handlers, have largely failed to ensure food safety, the book concentrates on the many practical advantages of HACCP evaluations, offering detailed advice on the use of this system to identify hazards in food preparation and storage, ...