div class=ts-pagebutton class=gotoPage data-page=1Page 1button div class=ts-imageimg data-url=-rev-4-2003-general-principles-of-food-hygiene-and-hazard-analysis-criticalhtmlpage=1 data-page=1 class=ts-thumb lazyload alt=Page 1: Rev 4 2003 General Principles of Food Hygiene and Hazard Analysis Critical Control Point HACCP System and Guidelines for its Application of the FAOWHO Codex Alimentarius Commission loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader034vdocumentsmxreader034viewer20220519095ffd39ec7dc5e50dca73ff01html5thumbnails1jpg width=140 height=200 divdiv
