HANDBOOK ON BASIC Food Safety for health professionals
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This book aims to provide information on:
1. The nature and magnitude of foodborne diseases and their health and socioeconomic impacts
2. The biological, chemical and physical hazards on food
3. The factors influencing the growth and survival of pathogen micro-organisms and food technology to control them
4. Good hygienic practices
5. Hazard analysis critical control points (HACCP) approach
Detail Information
- AuthorIswarawanti, D.N., Evi Ermayani and Arienta R.P. Sudibyo
- Item Code BK01709
- Call Number RECFON/GR/2018/1125
- ISBN/ISSN 9786026063977
- Publisher SEAMEO RECFON
- Collation vii, 68 pages : illustrations ; 30 cm.
- Language English
- Year of Publication 2018
- Type of Ducument: Electronic Resource
- Type of Media: Electronic File
- Edition: -