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About the Food Safety category
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0
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619
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June 22, 2019
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An overview of food safety and COVID-19 infection
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0
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122
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September 6, 2021
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US MRL database
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3
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168
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August 26, 2021
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COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES - 341 Pages
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1
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542
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August 25, 2021
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Shelf life for roasted salted peanut
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4
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306
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August 23, 2021
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I got 3 Minor Non conformity in Re-certification Audit
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0
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150
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August 22, 2021
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Validation Allergens
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5
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709
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August 22, 2021
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Shelf life for minimally processed vegetables
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2
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162
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August 17, 2021
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Quality tests - packaging in contact with food
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2
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302
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August 16, 2021
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Disinfectants
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1
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181
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August 6, 2021
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Rapid test equipment for shelf Life determination of sorghum Coffee Substitute?
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1
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160
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July 26, 2021
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Time/Temp for killing pathogens?
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2
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256
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June 19, 2021
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Pomegranate syrup
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7
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294
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May 31, 2021
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Shelf life of Fried Shallots
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5
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298
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May 23, 2021
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Freezing thawing and conversation meat
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4
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683
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May 18, 2021
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Hot-filling process for sauces
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1
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567
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April 22, 2021
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Clean down strategy
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0
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166
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May 10, 2021
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Frying Oil Quality (Olive Oil) - Restaurants
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16
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1277
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April 30, 2021
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Plastic rice
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6
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683
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April 17, 2021
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Cheese powder microbiological test: salmonella
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2
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457
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March 22, 2021
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Auditors pain points
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0
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481
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April 4, 2020
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About Food Safety Manual ISO 22000:2018
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0
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762
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May 16, 2020
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The consumption of leafy greens and their microbial safety
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7
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633
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March 4, 2021
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Covid-19 restaurants guidance and best practices - 162 Pages
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0
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2242
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February 28, 2021
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Preservatives
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3
|
524
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February 10, 2021
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What is the differences between HACCP and HARPC?
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3
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8574
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January 1, 2021
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Ccp decision tree and ra matrix
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1
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451
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December 22, 2020
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Hazards risk assessment
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2
|
445
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December 2, 2020
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Food safety and quality culture
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3
|
543
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December 23, 2020
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Free Audit Report Management Software/ Tool
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|
2
|
567
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November 19, 2020
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