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food Quality and Safety Systems - A Training Manual on food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System Table of Contents food Quality and Standards Service food and Nutrition Division food AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS. Rome, 1998. Editing, design, graphics and desktop publishing: Publishing Management Group, FAO Information Division Reprinted with corrections 1998. The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
1 Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System Table of Contents
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