Food quality and safety systems.  A training manual on food hygiene and Harzard Analysis and Critical Control Point (HACCP)Systems. 

 - Rome (Italy):   FAO,   1988.  
 - 232 p. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Higiene de alimento<br/>Controle de Qualidade<br/>Treinamento<br/>Codex Alimentarius