Food Hygiene

Hazard analysis and critical control point generic models for some traditional foods – A manual for the Eastern Mediterranean Region

This document is intended to assist producers, regulators, academics and trainers in applying the HACCP approach to traditional foods in the Eastern Mediterranean to improve food safety.
WHO Regional Office for the Eastern Mediterranean (2008)
http://applications.emro.who.int/dsaf/dsa1100.pdf

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Written by geraldmoy

March 5, 2013 at 10:17 am