![Packaging / Health / Japanese cuisine / Sushi / Food / Hazard analysis and critical control points / Cooking / Critical control point / Fish / Food safety / Food and drink / Safety Packaging / Health / Japanese cuisine / Sushi / Food / Hazard analysis and critical control points / Cooking / Critical control point / Fish / Food safety / Food and drink / Safety](https://www.pdfsearch.io/img/fd020bcd7655130074db872986453262.jpg) Date: 2012-10-05 05:19:20Packaging Health Japanese cuisine Sushi Food Hazard analysis and critical control points Cooking Critical control point Fish Food safety Food and drink Safety | | 10/06 REV. GUIDELINE FOR THE PREPARATION OF SUSHI PRODUCTS The first section of this document is a guideline intended for use in a retail setting where immediate consumption is not likely (i.e. grocery store). Any firm mAdd to Reading ListSource URL: afdo.orgDownload Document from Source Website File Size: 17,37 KBShare Document on Facebook
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