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		No cover image available Class A (High Risk) Area: Best practice guidelines by Chilled Food Association Publication details: Chilled Food Association, 1995 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP493 CHI/PAM. Place hold Add to cart (remove)
		Guidelines for good hygienic practice in the manufacture of chilled food by Chilled Food Association Edition: 3rd ed. Publication details: Chilled Food Association, 1997 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP493 CHI, ... Place hold Add to cart (remove)
		Best practice guidelines for the production of chilled food by Chilled Food Association Edition: 4th ed. Publication details: TSO, 2006 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP493 CHI, ... Place hold Add to cart (remove)

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