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Food Safety and Quality Manual

2.1 Management Commitment

2.2 Document Control and Records

2.3 Specifications, Formulations, Realization, and Supplier Approval

2.4 Food Safety System

2.5 System Verification

2.6  Product Traceability and Crisis Management

2.7  Food Defense and Food Fraud

2.8 Allergen Management

2.9 Training

11.1 Site Location and Premises

11.2 Site Operation

11.3 Personnel Hygiene and Welfare

11.4 Personnel Processing Practices

11.5 Water, Ice, and Air Supply

11.6 Receipt, Storage, and Transport

11.7 Separation of Functions

11.8 Waste Disposal