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Hygiene / Food and drink / Hazard analysis and critical control points / Sanitation Standard Operating Procedures / Food / Critical control point / Hazard analysis / Sanitation / Raw meat / Health / Safety / Food safety


Authors Valente B. Alvarez Associate Professor and State Specialist, The Ohio State University Winston Bash Director, Food Industry Center, The Ohio State University Bill Cornelius
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Document Date: 2002-11-05 09:50:41


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File Size: 358,09 KB

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