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Campden & Chorleywood Food Research Association

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The Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods: A Code of Practice
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A Guide to Microorganisms and Their Control
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Risk Assessment and Management of Raw Materials
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Hand Hygiene
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Validation of Cleaning to Remove Allergens
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Traceability in the Food and Feed Chain
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Heat Processing of Packaged Foods
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Pasteurisation
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Foreign Bodies in Foods
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Guidelines for the Hygienic Design, Construction and Layout of Food Processing Factories
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Food Chemical Composition
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Effective Microbiological Sampling of Food Processing Environments
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