Food safety : managing with the HACCP system /
Material type:
TextPublication details: Lansing, Mich. : American Hotel & Lodging, Educational Institute, �2008.Edition: 2nd edDescription: x, 243 pages : illustrations ; 23 cmISBN: - 9780866123273
- Food adulteration and inspection
- Hazard Analysis and Critical Control Point (Food safety system)
- Food handling -- Safety measures
- Food service -- Sanitation
- HACCP
- Services alimentaires
- Food adulteration and inspection
- Food handling -- Safety measures
- Food service -- Sanitation
- Hazard Analysis and Critical Control Point (Food safety system)
- 664.07 H428 Cic 2008
- TX531Â .C568 2008
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Books
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Botho University Botswana Open Shelves | Faculty of Hospitality & Sustainable Tourism | 363.192 CIC (Browse shelf(Opens below)) | Available | BU-LIB20236 |
"00245TXT02ENGE" and "08-03062"--Back cover; "245.5"--Spine
Includes index.
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