Food Toxicology 2(2+0)

Lesson 30 : Food Safety

References

1. Bryan, F.L. 1990. Hazard analysis critical control point (HACCP) systems for retail food and restaurant operations. J. Food Prot. 53(11): 978-983.
2. Buchanan, R.L. 1990. HACCP: A re-emerging approach to food safety, in Trends in Food Science & Technology. Elsevier, Amsterdam.