The implementation of food safety management systems in beef and lamb slaughter plants based on HACCP principles /
Food Safety Authority of Ireland.
|Main Creator:||Food Safety Authority of Ireland.|
|Published / Created:||
Dublin : Food Safety Authority of Ireland, 2002.
Guidance note (Food Safety Authority of Ireland
Physical description: 60 p. ; 30 cm.
|Call Number||View in||Collection|
|2B 1176||Main Reading Room||Books|