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Hospitality. Food safety requirements and procedures for central kitchens of production and distribution in cook and chill line.
Automatically translated name:
HOSPITALITY. FOOD SAFETY REQUIREMENTS AND PROCEDURES FOR CENTRAL KITCHENS OF PRODUCTION AND DISTRIBUTION IN COOK AND CHILL LINE.
STANDARD published on 2.4.2014
Designation standards: UNE 167014:2014
Publication date standards: 2.4.2014
SKU: NS-569200
The number of pages: 34
Approximate weight : 102 g (0.22 lbs)
Country: Spanish technical standard
Category: Technical standards UNE
Latest update: 2024-03-25 (Number of items: 2 885 931)
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