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112![Issue Details Instructions Purpose To provide a distinct “decision point” developed by the agency for its budget request within which the agency requests a change in appropriation and/or personal service limitati Issue Details Instructions Purpose To provide a distinct “decision point” developed by the agency for its budget request within which the agency requests a change in appropriation and/or personal service limitati](https://www.pdfsearch.io/img/6d233f9d5359d29028399bf99676c04b.jpg) | Add to Reading ListSource URL: budget.nebraska.govLanguage: English - Date: 2014-06-23 11:30:21
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113![FSIS Compliance Guideline: Controlling Listeria monocytogenes in Post-lethality Exposed Ready-to-Eat Meat and Poultry Products September 2012
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114![7 Food Safety Steps for Successful Community Meals USDA, Food Safety and Inspection Service Whether preparing food for a family reunion or a community gathering, people who are great cooks at home 7 Food Safety Steps for Successful Community Meals USDA, Food Safety and Inspection Service Whether preparing food for a family reunion or a community gathering, people who are great cooks at home](https://www.pdfsearch.io/img/68ef2c6851fe1cc357dc3cc29aebaa4d.jpg) | Add to Reading ListSource URL: healthyschoolsms.orgLanguage: English - Date: 2008-10-30 12:44:07
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115![Point-of-Service (POS) DEVICE QUICK REFERENCE GUIDE for Mississippi eChildcare This guide outlines the most common functions of the Mississippi eChildcare POS and Biometric (BIO) devices. The Mississippi eChildcare POS O Point-of-Service (POS) DEVICE QUICK REFERENCE GUIDE for Mississippi eChildcare This guide outlines the most common functions of the Mississippi eChildcare POS and Biometric (BIO) devices. The Mississippi eChildcare POS O](https://www.pdfsearch.io/img/6485dff5284d23e8a595ff599ada17e5.jpg) | Add to Reading ListSource URL: www.mdhs.state.ms.usLanguage: English - Date: 2013-12-03 17:36:46
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116![Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule](https://www.pdfsearch.io/img/b4e5001451db56aae4ce2262bfb68a49.jpg) | Add to Reading ListSource URL: www.fsis.usda.govLanguage: English - Date: 2006-02-16 13:36:26
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117![Health / Hazard analysis and critical control points / Foodborne illness / Raw meat / Food Safety and Inspection Service / Food / Danger zone / Shelf life / Critical control point / Food safety / Food and drink / Safety Health / Hazard analysis and critical control points / Foodborne illness / Raw meat / Food Safety and Inspection Service / Food / Danger zone / Shelf life / Critical control point / Food safety / Food and drink / Safety](/pdf-icon.png) | Add to Reading ListSource URL: www.foodsafeschools.orgLanguage: English - Date: 2005-12-28 17:01:47
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118![HACCP: Process 3 Definitions: Process 3 Foods: Foods that heated above 60°C (140°F) and cooled to 5°C (41°F) or below for service cold or cooled and reheated to 74°C (165°F) or ab HACCP: Process 3 Definitions: Process 3 Foods: Foods that heated above 60°C (140°F) and cooled to 5°C (41°F) or below for service cold or cooled and reheated to 74°C (165°F) or ab](https://www.pdfsearch.io/img/c420339e9c9ee1a20a6dbbe430c24dfb.jpg) | Add to Reading ListSource URL: www.cdc.govLanguage: English - Date: 2013-11-26 12:33:16
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119![](https://www.pdfsearch.io/img/d18e75a7eb8e572092641af9b772a1a4.jpg) | Add to Reading ListSource URL: www.agri.ohio.govLanguage: English - Date: 2006-05-25 12:05:19
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120![FEDERAL CASE REGISTRY (FCR) INTERFACE SPECIFICATION FEDERAL CASE REGISTRY (FCR) INTERFACE SPECIFICATION](https://www.pdfsearch.io/img/5832f253ca91cfc7eed29eab71e9fbb0.jpg) | Add to Reading ListSource URL: www.acf.hhs.govLanguage: English - Date: 2012-06-10 21:41:24
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