Difference between revisions of "Template:Food safety"
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imported>Frietjes |
imported>Frietjes (higher contrast) |
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| Line 5: | Line 5: | ||
| bodyclass = hlist | | bodyclass = hlist | ||
| wraplinks = true | | wraplinks = true | ||
| − | | headingstyle = font-size: 120%; background: | + | | headingstyle = font-size: 120%; background: lavender; |
| heading1 = Terms | | heading1 = Terms | ||
| content1 = | | content1 = | ||
* [[Foodborne illness]] | * [[Foodborne illness]] | ||
| + | * [[Good manufacturing practice]] (GMP) | ||
* [[Hazard analysis and critical control points]] (HACCP) | * [[Hazard analysis and critical control points]] (HACCP) | ||
* [[Hazard analysis and risk-based preventive controls]] (HARPC) | * [[Hazard analysis and risk-based preventive controls]] (HARPC) | ||
Latest revision as of 17:41, 17 August 2020
| Food safety |
|---|
| Terms |
| Critical factors |
| Bacterial pathogens |
| Viral pathogens |
| Parasitic pathogens |
| The above documentation is transcluded from Template:Food safety/doc. (edit | history) Editors can experiment in this template's sandbox (edit | diff) and testcases (create) pages. Please add categories to the /doc subpage. Subpages of this template. |