01493nam a2200373Ia 4500001001200000003000800012005001700020006001900037007001500056008004100071010001700112020002200129020001800151040002100169035002100190050002400211082001700235090001800252100002900270245010900299260005400408300002200462490003400484504005100518533015200569650007600721650004500797650004400842655003400886700002800920710002200948856013100970999001801101ebr10240342CaPaEBR20260707181223.0m        u        cr cn|||||||||010629s2001    enka    sb    001 0 eng d  z  2001037900  z0632056487 (pbk.)  z9780632056484  aCaPaEBRcCaPaEBR  a(OCoLC)64675735314aTX531b.M653 2001eb04a363.19/2221  c121073d950391 aMortimore, Sara.915770610aHACCPh[electronic resource] /cSara Mortimore and Carol Wallace ; compiling editor, Christos Cassianos.  aOxford ;aMalden, MA :bBlackwell Science,c2001.  ax, 136 p. :bill.0 aFood industry briefing series  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2009.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aHazard Analysis and Critical Control Point (Food safety system)9157707 0aFood adulteration and inspection.990271 0aFood handlingxSafety measures.9157708 7aElectronic books.2local91901 aWallace, Carol.91577092 aebrary, Inc.919140uhttp://site.ebrary.com/lib/strathmore/Doc?id=10240342zAn electronic book accessible through the World Wide Web; click to view  c121073d95039