Sets out essential information on hazards and safe handling practice for personnel employed in stores and warehouses in which this material is stored. Summarizes emergency procedures for dealing with leaks, spills and fires. Includes first aid instructions as well as relevant dangerous goods labels, Hazchem and NFPA codes and UN number of substances.
Microbiological methods for the dairy industry, Part 5.2: Methods for the assessment of dairy plant hygiene - Assessment of the microbial condition of retail containers for dairy products
