Food hygiene
2.2 Use 5 2.3 Definitions 5 SECTION 3 PRIMARY PRODUCTION 6 3.1 Environmental hygiene 6 3.2 Hygienic production of food sources 6 3.3 Handling, storage and transport 7 3.4 Cleaning, maintenance and personnel hygiene at primary production 7 SECTION 4 ESTABLISHMENT: DESIGN AND FACILITIES 8 4.1 Location 8 4.2 Premises and rooms 9
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