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Contained within this booklet are expert advice and guidance for those concerned with the production of heat preserved foods. It takes into account recent legislative changes and technological developments in canning processes. The guidelines are consistent with hazard analysis and critical control point (HACCP) principles.
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Replaces Food hygiene code of practice no. 10 "Canning of low acid foods" published in 1981 (ISBN 0113207506)
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Book Description Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR003612076