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Foreword 1 Scope 2 Terms and Definitions 3 Site selection and factory environment 4 Plant and workshop 5 Facility and equipment 6 Hygiene management 7 Raw-food material, food additives and food-related products. 8 Food safety control during the production process 9 Inspection 10 Product storage and transportation 11 Products recall management 12 Training 13 Management systems and personnel 14 Records and documents management Annex A Microbial monitoring program guide in food processing
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