Food quality and safety systems :  a training manual on food gygiene and the hazaranalysis and critical control point (HACCP) system 

 - Rome :  Agriculture organization of the United Nations,  1998 
 - 232 p. 
<br/><br/><label>ISBN: </label>9251041156 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food adulteration and inspection.<br/>Food industry and trade--Quality control.<br/>Food contamination.<br/>Hazard Analysis and Critical Control Point (Food safety system)<br/>Food law and legislation.
<br/><br/><label>LC Class. No.: </label>CD F 00848