Guide notes in food safety and the Hazard Analysis Critical Point (HACCP) : a reference handbook /
Hilario, Jose S.
Guide notes in food safety and the Hazard Analysis Critical Point (HACCP) : a reference handbook / by Jose S. Hilario, Ulysses C. Catchillar ; Gerry C. Catchillar, coordinator. - xi, 92 pages : illustrations 20 cm.
Includes bibliographical references and glossary.
Reference used to orient the students on the principles of foof safety, sanitation, personal hygiene, basic housekeeping, health regulations and inspection related to the professional food service and hospitality industries.
9789710412617
Food adulteration and inspection
Food industry and trade
Hazard Analysis and Critical Control Point (Food safety system)
TX 531 / .H541 2014
Guide notes in food safety and the Hazard Analysis Critical Point (HACCP) : a reference handbook / by Jose S. Hilario, Ulysses C. Catchillar ; Gerry C. Catchillar, coordinator. - xi, 92 pages : illustrations 20 cm.
Includes bibliographical references and glossary.
Reference used to orient the students on the principles of foof safety, sanitation, personal hygiene, basic housekeeping, health regulations and inspection related to the professional food service and hospitality industries.
9789710412617
Food adulteration and inspection
Food industry and trade
Hazard Analysis and Critical Control Point (Food safety system)
TX 531 / .H541 2014
