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|a Cichy, Ronald F.
|e autor
|
| 245 |
1 |
3 |
|a El manejo del proceso de seguridad de alimentos :
|b HACCP /
|c Ronald F. Cichy ; editor George Glazer.
|
| 246 |
3 |
4 |
|a Seguridad de alimentos
|b manejo del proceso HACCP
|
| 264 |
|
1 |
|a Lansing, Michigan :
|b Educational Institute American Hotel and Motel Association,
|c [2004].
|
| 300 |
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|a 251 páginas :
|b ilustraciones ;
|c 24 cm.
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|a texto
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|a sin mediación
|2 rdamedia
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|a volumen
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|a El programa de control de riesgos sanitarios HACCP -- Contaminación y descomposición de alimentos -- Planeación del menú y punto de control de compras -- Recepción, almacenamiento y punto de control de despacho -- Punto de control de preparación, cocción y retención -- Servicio y punto de control -- Punto de control de limpieza y mantenimiento -- Limpieza de instalaciones y mantenimiento
|
| 650 |
1 |
7 |
|a Contaminación de alimentos
|2 Armarc
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| 650 |
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7 |
|a Análisis de peligros y puntos críticos de control
|2 LCSH
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| 650 |
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7 |
|a Higiene de los alimentos
|2 Armarc
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|a Glazer, George
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