00979nam a2200229Ia 4500001027100000002005100271008003700322010001100359530002200370583002900392650001200421650004200433650004500475650002000520650001700540650003300557650001200590650003200602700004100634700002900675700004500704IA_Calling quality system HACCP (Hazard Analysis Critical Control Points) to all the above activities that are conducted primarily for safe food with better characteristics, physical, sensory (few variations), and ensuring that the final consumer is not affected health.ESTANDARIZACION DE PROCESOS E IMPLEMENTACION DEL S220117s    xx            000 0 und d  a184160  aDisponible en PDF  a1 ej. imp. ; 2 ej. en CD  aARPCC    aBuenas prácticas de fabricación    aEstándares de calidad de un producto    aGastronomía    aGastronomy    aGood manufacturing practices  aHACCP    aProduct quality standards    aAscencio Rivera, J. Rogelio, asesor 1 aPonce Hernández, Pedro  aReyna Izaguirre, Diana América, asesor