Use of wooden shelves for cheese aging Microbial pathogens can be controlled if food facilities engage in good manufacturing practice. Proper cleaning and sanitation of equipment and facilities are absolutely necessary t

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Date: 2014-06-13 22:25:03		Use of wooden shelves for cheese aging Microbial pathogens can be controlled if food facilities engage in good manufacturing practice. Proper cleaning and sanitation of equipment and facilities are absolutely necessary t Add to Reading List Source URL: www.foodsafetynews.com Download Document from Source Website File Size: 45,72 KB Share Document on Facebook