01129nam a2200253Ia 4500001027100000002005100271008003700322010001100359530002200370583002900392650002000421650005000441650005300491650002800544650002500572650004100597650002000638650004000658700004900698700003700747700005300784942001900837999001900856IA_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  9155065  aBuenas prácticas de fabricación  9148349  aEstándares de calidad de un producto  9153632  aGastronomía  9147880  aGastronomy  9147881  aGood manufacturing practices9148351  aHACCP  9142969  aProduct quality standards  9153635  aAscencio Rivera, J. Rogelio, asesor 91636891 aPonce Hernández, Pedro9147918  aReyna Izaguirre, Diana América, asesor9163686  cTESIS Z43 2010  c184160d184160