HACCP-Based SOPs Using Suitable Utensils When Handling Ready-to-Eat Foods (Sample SOP) PURPOSE: To prevent foodborne illness due to hand-to-food cross-contamination.

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Date: 2007-11-21 10:50:37 Management Food safety Industrial engineering Product safety Quality Quality management Foodservice Hazard analysis and critical control points Glove Safety Packaging Technology		HACCP-Based SOPs Using Suitable Utensils When Handling Ready-to-Eat Foods (Sample SOP) PURPOSE: To prevent foodborne illness due to hand-to-food cross-contamination. Add to Reading List Source URL: sop.nfsmi.org Download Document from Source Website File Size: 33,04 KB Share Document on Facebook

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