01426nam a2200361Ia 4500001001200000003000800012006001900020007001500039008004100054010001700095020002200112020001800134040002100152035002100173050002400194082001700218100002100235245010900256260005400365300002200419490003400441504005100475533015200526650006800678650003800746650003600784655002900820700002000849710001700869830003500886856012600921999001701047ebr10240342CaPaEBRm        u        cr cn|||||||||010629s2001    enka    sb    001 0 eng d  z  2001037900  z0632056487 (pbk.)  z9780632056484  aCaPaEBRcCaPaEBR  a(OCoLC)60862306914aTX531b.M653 2001eb04a363.19/22211 aMortimore, Sara.10aHACCPh[electronic resource] /cSara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos.  aOxford ;aMalden, MA :bBlackwell Science,c2001.  ax, 136 p. :bill.1 aFood industry briefing series  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aHazard Analysis and Critical Control Point (Food safety system) 0aFood adulteration and inspection. 0aFood handlingxSafety measures. 7aElectronic books.2local1 aWallace, Carol.2 aebrary, Inc. 0aFood industry briefing series.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10240342zAn electronic book accessible through the World Wide Web; click to view  c35979d35979