Food quality and safety systems :  a training manual on food hygiene and the hazard analysis and critical control point (HACCP) system / 
Food Quality and Standards Service, Food and Nutrition Division, FAO 
 - Rome :  FAO,  1998 
 - xi, 232 p. :  ill. ;  30 cm. 
<br/><br/>Includes bibliographical references 
<br/><br/><label>ISBN: </label>9251041156  RM176.68 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food adulteration and inspection<br/>Food industry and trade--Quality control<br/>Food contamination<br/>Food law and legislation