| Document Date: 2014-05-12 08:37:26
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Event Product Issues / / IndustryTerm retail sale / university-based food scientists / raw food / food sinks / food preparation area / cooked food / Take food temperatures / safety food / protein products / food contact surfaces / dairy products / meat food products / food preparation / chemical sanitizing solution / hazardous food / chemical sanitizer / chemical spray / food contact surface / food residues / retail facility / Food establishment managers / oil / food contact / conventional cooking equipment / vegetable-in-oil mixtures / Store food / processed food / food / food handling / clean-in-place equipment / ready-to-eat food / raw and cooked food / chemical sanitizers / food handler / food law / clean equipment / food safety / milk products / food establishments / rapid cooling equipment / cold-holding equipment / food employees / cool food / food code / Food handlers / Cover food / poultry products / chemicals / home-canned food / hot holding equipment / food industry consultants / equipment / combining raw and cooked food / / Movie Standard Operating Procedure / / Organization USDA / FDA / / Person Joe Dawton / / / Position counsel / day team leader / / Product produce / food / / ProvinceOrState Michigan / / Technology microwave / html / http / /
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Food Establishment Standard Operating Procedures Manual Who must have standard operating procedures? All new food establishments, except vending locations.