Research Catalog

Details

Additional authors

1. United States. Food and Drug Administration. State Training Branch.

Description

1. 1 v. (various pagings) : ill.; 28 cm.

Summary

1. Provides basic instructions for applying Hazard Analysis and Critical Control Points (HACCP) in the food service industry.

Alternative title

1. HACCP

Subject

1. Food handling
2. Food contamination
3. Food industry and trade > Quality control
4. Food > Microbiology
5. Food service > Sanitation > Law and legislation

Call number

1. READEX Microfiche HE 20.4006:R 31

Note

1. Distributed to depository libraries in microfiche.
2. Shipping list no.: 96-0225-M.

Bibliography (note)

1. Includes bibliographical references.

Reproduction (note)

1. Microfiche.

Title

1. Regulatory applications in retail food establishments [microform]

Imprint

1. Rockville, Md. : Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Division of Human Resource Development, State Training Branch, [1995?]

Bibliography

1. Includes bibliographical references.

Reproduction

1. Microfiche. [Washington, D.C.?] : Supt. of Docs., U.S. G.P.O., [1996] 3 microfiches : negative.

Added author

1. United States. Food and Drug Administration. State Training Branch.

Gpo item no.

1. 0478 (MF)

Sudoc no.

1. HE 20.4006:R 31

Research call number

1. READEX Microfiche HE 20.4006:R 31