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| LEADER |
00795nam a2200217 a 4500 |
| 001 |
1473582 |
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20171111233532.0 |
| 008 |
080220s2004 cy a b 001 0 eng d |
| 020 |
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|a 086612263X
|q pbk.
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| 040 |
|
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|a DLC
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| 050 |
0 |
0 |
|a TX531
|b .C568 2004
|
| 100 |
1 |
|
|a Cichy, Ronald F.
|
| 245 |
1 |
0 |
|a Food safety :
|b managing the HACCP Process /
|c Ronald F. Cichy.
|
| 260 |
|
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|a Michigan :
|b Educational Institute, American Hotel & Lodging Association,
|c 2004.
|
| 300 |
|
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|a 242 p. :
|b ill. ;
|c 23 cm.
|
| 504 |
|
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|a Includes index.
|
| 650 |
|
0 |
|a Food service
|x Sanitation.
|
| 650 |
|
0 |
|a Food handling
|x Safety measures.
|
| 650 |
|
0 |
|a Food adulteration and inspection.
|
| 650 |
|
0 |
|a Hazard Analysis and Critical Control Point (Food safety system).
|
| 952 |
|
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|a CY-LiCUT
|b 5a01a51a6c5ad14ac1e77a03
|c 945l
|d 998a
|e -
|t 1
|x m
|z Books
|
