Food Quality and Safety Systems - A Training Manual on Food Hygiene andthe Hazard Analysis and Critical Control Point (HACCP) System
Food Quality and Standards Service Food and Nutrition DivisionFOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 1998Editing, design, graphics and desktop publishing:
Publishing Management Group, FAO Information Division
Reprinted with corrections 1998
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© FAO 1998
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