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 Date: 2011-05-11 06:51:04Food safety Food and drink Euthenics Health Foodborne illness Hazard analysis and critical control points Hygiene Food microbiology Food Veterinary physician Raw meat Food contaminant |
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Guideline for EAEVE Evaluations of the European Food Hygiene Curriculum
![tifact Categories and Subject Descriptors D.3.3 [Programming Languages]: Language Constructs and Features Keywords Macros, hygiene, binding, scope 1.](https://www.pdfsearch.io/img/238ddf56e247e266e88372c38f01c5da.jpg "tifact Categories and Subject Descriptors D.3.3 [Programming Languages]: Language Constructs and Features Keywords Macros, hygiene, binding, scope 1.")
