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Class A (High Risk) Area: Best practice guidelines

By: Chilled Food Association Publication details: Chilled Food Association, 1995Subject(s): Food safety | Food safety | Food safety | Chilled food | Food hygiene | Food handling safety | Protective clothingDDC classification: 363.1927 LOC classification: TP493

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book - Standard loan	CAFRE Loughry Library	TP493 CHI/PAM (Browse shelf(Opens below))	1	Available		153762

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Previous	TP493 CHI Guidelines for good hygienic practice in the manufacture of chilled food	TP493 CHI Best practice guidelines for the production of chilled food	TP493 CHI Best practice guidelines for the production of chilled food	TP493 CHI/PAM Class A (High Risk) Area: Best practice guidelines	TP 493 CHI/PAM Packaging hygiene guidelines for suppliers to the chilled food industry	TP493 DEL Cold and chilled storage technology	TP493 DEL Cold and chilled storage technology	Next

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