equipment design
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A detailed guide to processing nuts according PCFH guidelines
A checklist for evaluating equipment and facility design for working with low-moisture foods. Includes checklists in English, Chinese, and German.
A checklist for evaluating equipment and facility design for working with meat, poultry, seafood, and dairy. Includes checklists in English and Chinese for the meat, poultry and seafood checklist.
A fact sheet offering safer equipment design to reduce risk of listeria in facilities that use conveyor belts, slicers, dicers, and peelers