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Comparar versión 2 con versión 35
| Versión: 2 |
Versión: 35 (actual) |
| Andrés - Vie 27 of Jan, 2006 [18:23 UTC] |
Andrés - Dom 05 of Feb, 2006 [13:09 UTC] |
- __Implementation of certain provisions of Regulation EC Nº 852/2004 on the hygiene of foodstuffs__ #((INTRODUCTION)) #((OBLIGATIONS OF FOOD BUSINESSES OPERATORS)) #((SCOPE)) #((THE TERMS)) "WHERE NECESSARY", "WHERE APPROPIATE", "ADEQUATE" AND "SUFFICIENT" #((FLEXIBILITY)) #((THE REGISTRATION AND APPROVAL OF FOOD BUSINESSES)) #((GUIDES TO GOOD PRACTICE FOR HYGIENE AND FOR THE APPLICATION OF THE HACCP PRINCIPLES)) #((DOCUMENTATION)) #((TECHNICAL ISSUES)) (ANNEXES)
+ ^::__~~#4B0082:Implementation of certain provisions of Regulation EC Nº 852/2004 on the hygiene of foodstuffs ~~__::^ #((INTRODUCTION EC 852/2004|INTRODUCTION)) (1.5 pág.) #((OBLIGATIONS OF FOOD BUSINESSES OPERATORS|OBLIGATIONS OF FOOD BUSINESSES OPERATORS))(<1 pág.) #((SCOPE)) (7 pág.) #((THE TERMS|THE TERMS "WHERE NECESSARY", "WHERE APPROPIATE", "ADEQUATE" AND "SUFFICIENT")) (0.5 pág.) #((FLEXIBILITY)) (1 pág.) #((THE REGISTRATION AND APPROVAL OF FOOD BUSINESSES)) (1 pág.) #((GUIDES TO GOOD PRACTICE FOR HYGIENE AND FOR THE APPLICATION OF THE HACCP PRINCIPLES)) (1 pág.) #((DOCUMENTATION)) (1 pág.) #((TECHNICAL ISSUES)) (ANNEXES) (1 pág.)
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