{"title":"APPLYING THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEM IN FOODSERVICE AND FOODBORNE ILLNESS PREVENTION","authors":"O. P. Snyder","doi":"10.1111/J.1745-4506.1986.TB00104.X","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":203069,"journal":{"name":"Foodservice Research International","volume":"99 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1986-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foodservice Research International","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/J.1745-4506.1986.TB00104.X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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