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		Setting HACCP critical limits for the precooking CCP of commercially processed tuna / John DeBeer ...[et al.] by DeBeer, John. Source: Food Protection TrendsMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Benefits and barriers to following HACCP-based food safety programs in childcare centers / Lynn D. Riggins and Betsy Barrett by Riggins, Lynn D \| Barrett, Betsy. Source: Food Protection TrendsMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Beliefs and perceptions of school foodservice personnel about following a HACCP-based program / Betsy Barrett and Lynn Riggins by Barrett, Betsy \| Riggins, Lynn. Source: Food Protection TrendsMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)

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