Food
FR
Mareyage
FR
Hygiene, HACCP, good practice, guide, food safety management, fish, wholesaler, hazard analysis, critical control point, prerequisite, program, operational prerequisite program, recall procedure, traceability
Guides to good practice for hygiene and for the application of HACCP principles-Fish holesalers
2010
Union du Mareyage Fran├žais (UMF)
www.ladocumentationfrancaise.fr
ISBN: 2-11-076630-4
HACCP


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