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|a 1855735040
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|2 21
|a 363.19/2
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| 245 |
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|a Making the most of HACCP :
|b learning from otherʹs experience /
|c edited by Tony Mayes and Sara Mortimore.
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| 246 |
3 |
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|a Making the most of hazard analysis critical control point
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| 260 |
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|a Boca Raton, Fla. :
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| 260 |
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|a Cambridge, England :
|b CRC Press ;
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| 260 |
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|b Woodhead Pub. Ltd.,
|c 2001.
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| 300 |
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|a xviii, 286 p. :
|b ill. ;
|c 24 cm.
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| 504 |
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|a Includes bibliographical references and index.
|
| 650 |
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|a Hazard Analysis and Critical Control Point (Food safety system)
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| 650 |
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0 |
|a Food
|x Safety measures
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| 650 |
|
0 |
|a Food handling
|
| 700 |
1 |
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|a Mayes, Tony
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| 856 |
4 |
2 |
|a Mortimore, Sara
|u http://www.loc.gov/catdir/enhancements/fy0646/2001047234-d.html
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| 952 |
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|a GR-AtTEI
|b 59cc79c66c5ad13446fc4508
|c 998a
|d 945l
|e 363.192 MAK
|t 3
|x m
|z Books
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