TY  - BOOK
AU  - Loken, Joan K.
TI  - The HACCP food safety manual
SN  - 9780471056850 (pbk)
U1  - 363.19263 
PY  - 1995///
CY  - New York
PB  - John wiley & sons, inc.
KW  - Food Safety & Quality Management
KW  - Hazard analysis
KW  - Critical control points (CCPs)
KW  - Risk assessment
KW  - Food hygiene
KW  - Foodborne illness prevention
KW  - Quality assurance (QA)
KW  - Quality control (QC)
KW  - RICHA
N1  - Includes preface, index, training aids, bibliography, glossary and food protection quizzes
ER  -