FAO/WHO guide for application of risk analysis principles and procedures during food safety emergencies
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Format: | Texto biblioteca |
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Rome (Italy) FAO/WHO
2011
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Subjects: | FOOD SAFETY, EMERGENCY RELIEF, FOOD PROCESSING, FOOD HYGIENE, FOODBORNE DISEASES, FOOD CONSUMPTION, RISK ASSESSMENT, FOOD SECURITY, FOOD INSPECTION, QUALITY CONTROLS, PUBLIC HEALTH, SECURITE ALIMENTAIRE, INSPECTION DES ALIMENTS, CONTROLE DE QUALITE, SANTE PUBLIQUE, INNOCUITE DES PRODUITS ALIMENTAIRES, SECOURS D'URGENCE, TRAITEMENT DES ALIMENTS, HYGIENE DES ALIMENTS, MALADIE TRANSMISSIBLE PAR ALIMENT, CONSOMMATION ALIMENTAIRE, EVALUATION DU RISQUE, SEGURIDAD ALIMENTARIA, INSPECCION DE LOS ALIMENTOS, CONTROL DE CALIDAD, SALUD PUBLICA, INOCUIDAD ALIMENTARIA, AYUDA DE EMERGENCIA, PROCESAMIENTO DE ALIMENTOS, HIGIENE DE LOS ALIMENTOS, ENFERMEDADES TRANSM POR ALIMENTOS, CONSUMO DE ALIMENTOS, EVALUACION DE RIESGOS, |
Online Access: | http://www.fao.org/docrep/014/ba0092e/ba0092e00.pdf |
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