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  1. 1
    Published 2018
    Book

    Illustrated handbook of food hygiene & quality management.
  2. 2
    by Tacio, Henrylito D.
    Published in Philippine Graphic (2014)
    Article

    What you need to know about food poisoning
  3. 3
    by Russell, Scott M.
    Published 2012
    Book

    Controlling salmonella in poultry production and processing
  4. 4
    Published 2007
    Book

    Hobbs' food poisoning and food hygiene
  5. 5
    Published 2007
    Book

    Hobb's food poisoning and food hygiene
  6. 6
    by Azanza, Ma Patricia V.
    Published 2004
    Book

    Sistema ng pagsusuri panganib (hazard) at kritikal na bahagi ng proseso at ang mga alituntunin sa aplikasyon nito
  7. 7
    Published 2004
    Book

    Risk assessment of listeria monocytogenes in ready-to-eat foods interpretative summary.
  8. 8
    Published in Manila Times (2000)
    Article

    An invisible but alarming health issue
  9. 9
    Published 2000
    Book

    Foodborne disease a focus for health education.
  10. 10
    Published 2000
    Book

    Foodborne disease a focus for health education.
  11. 11
    by Scott, Elizabeth, 1953-
    Published 1998
    Book

    How to prevent food poisoning a practical guide to safe cooking, eating, and food handling
  12. 12
    by La Vella, Barbara
    Published 1994
    Book

    HACCP for food service recipe manual & guide
  13. 13
    Published 1994
    Visual Material

    GMPS sources and control of contamination during processing
  14. 14
    by Hobbs, Betty Constance
    Published 1993
    Book

    Food poisoning and food hygiene
  15. 15
    Published 1993
    Visual Material

    Good manufacturing practices personal hygiene and practices in food manufacturing
  16. 16
    by Bryan, Frank L.
    Published 1992
    Book

    Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
  17. 17
    by Bryan, Frank L.
    Published 1992
    Book

    Hazard analysis critical control point evaluations a guide to identifiying hazards and assessing risks associated with food preparation and storage
  18. 18
    Book

    Food poisoning and food hygiene
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