Rodrigues, K.L. Silva, J.A. Aleixo, J.A.G. <br/><br/>
Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP)prerequisite program in an institutional foodservice unit in Southern Brazil 

<br/><br/><label>Subjects--Topical Terms: </label><br/>CONTROLE DE QUALIDADE<br/>SEGURANÇA ALIMENTAR<br/>HIGIENE DE ALIMENTO<br/>ANÁLISE MICROBIOLÓGICA