GERENCIAMENTO DE PONTOS CRÍTICOS EM SEGURANÇA DO TRABALHO BASEADO NA METODOLOGIA APPCC
The methodology of Hazards Analysis and Critical Control Point (HACCP), in its essence, seeks to microbial control in food. Looking for the mechanisms of its operation, this study researched possible to adapt the same as a tool to support the management of occupational risks. This work proposes to a...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2009
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| Online Access: | http://repositorio.ufsm.br/handle/1/8120 |