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A Manual for the. Voluntary Use of. HACCP Principles for Operators of. Food Service and. Retail. Establishments. Additional copies are available from: Office of Food Safety. Retail Food and Cooperative Programs. Coordination Staff/Retail Food Protection Team (HFS-320). Center for Food Safety and Applied Nutrition.
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This manual illustrates and describes the operation of features and equipment that are either standard or op- tional on this vehicle. This manual may also include a description of features and equipment that are no longer available or were not ordered on this vehicle. Please disregard any features and equipment described
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