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 m - Health food store - Document - PDFSEARCH.IO

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Date: 2012-10-05 05:19:20 Packaging 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 m Add to Reading List Source URL: afdo.org Download Document from Source Website File Size: 17,37 KB Share Document on Facebook

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