TY  - BOOK
AU  - Food Quality Control Division
TI  - Guideline for HACCP certification
T2  - Malaysian Certification Scheme for Hazard Analysis and Critical Control Point
PY  - 2001///
CY  - Kuala Lumpur
PB  - Food Quality Control Division, Department of Public Health Ministry of Health Malaysia
KW  - Food handling
KW  - standards
ER  -