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| 040 |
_aNLN _bEnglish _eAACR2 |
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| 050 |
_aTX681 _b.B915 |
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| 082 | _a664.00289 | ||
| 100 |
_aBRYAN, Frank L. _eaut _942750 |
||
| 245 | 0 |
_aHazard analysis critical control point evaluations : _ba guide to identifying hazards and assessing risks associated with food preparation and storage / _cFrank L. Bryan |
|
| 260 |
_aGeneva : _bWorld Health Organization, _c1992 |
||
| 300 |
_av, 72p. : _bill. ; 24cm |
||
| 500 | _aBibliography : p. 44-49 | ||
| 563 | _a(pbk) | ||
| 650 |
_aFood handling _942751 |
||
| 650 |
_aFood contamination _915342 |
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| 650 |
_aHealth risk assessment _958207 |
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| 942 |
_n0 _cBK |
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| 999 |
_c21240 _d21240 |
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