TY  - BOOK
AU  - Hilario, Jose S.
AU  - Catchillar, Gerry C.,
AU  - Catchillar, Ulysses C.
TI  - Guide notes in food safety and the Hazard Analysis Critical Point (HACCP): a reference handbook 
SN  - 9789710412617
AV  - TX 531 .H541 2014
PY  - 2014///];2014
CY  - Mandaluyong City
PB  - Books Atbp. Publishing
KW  - Food adulteration and inspection
KW  - Food industry and trade
KW  - Hazard Analysis and Critical Control Point (Food safety system)
N1  - Includes bibliographical references and glossary
N2  - 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
ER  -