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Unread 07-25-2011, 09:03 AM   #24
Matt_A
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Join Date: 07-19-11
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Heating,cooling and holding are some of the most critical areas of food service safety. That's why it's always handy to develop an HACCP checklist and identify all Critical Control Points in your service processes.
http://www.fda.gov/food/foodsafety/h...cp/default.htm
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