Food quality and safety systems : a training manual on food hygiene and the hazard analysis and critical control point (HACCP) system / Food Quality and Standards Service, Food and Nutrition Division, Food and Agriculture Organization of the United Nations.

Bibliographic Details
Corporate Authors:	Food and Agriculture Organization of the United Nations Food and Agriculture Organization of the United Nations. Food and Nutrition Division
Language:	English
Published:	Rome : FAO, 1998.
Subjects:	Food adulteration and inspection. Food industry and trade > Quality control. Food contamination. Food law and legislation.
Physical Description:	xi, 232 pages ; 30 cm
Format:	Government Document Book

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