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Hand hygiene: guidelines for best practice - no. 62

Traceability in the food and feed chain: general principles and basic system requirements - no. 60

Validation of cleaning to remove food allergens - no. 59

Heat processing of packaged foods: guidelines for establishing the thermal process - no. 56

Guidelines for the hygienic design, construction and layout of food processing factories - no. 39

Effective microbiological sampling of food processing environments - no.20

Risk assessment and management of raw materials - no. 65

A guide to microorganisms and their control - 68

Guidelines for the Hygienic Design, Construction and Layout of Food Processing Factories - no. 39

Guidelines on the reuse of potable water for food processing operations - no. 70

Haccp: A Practical Guide. - no. 42

Pasteurisation: a food industry practical guide - no. 51

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