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, Bonnes Pratiques d'Hygiène

. Locaux,

, Annexe 2 : Certificat de formation des opérateurs

, Méthode HACCP appliquée au Biscuit, vol.3

, Annexe 4 : Fiche de suivi de production -Biscuit

, Annexe 5 : Méthode HACCP appliquée à la Génoise

, Annexe 6 : Fiche de suivi de production -Génoise

, Méthode HACCP appliquée au Flan, vol.7

, Annexe 8 : Fiche de suivi de production -Flan

, Méthode HACCP appliquée à la préparation sèche pour Crème, vol.9

, Annexe 10 : Fiche de suivi de production -Kit de préparation sèche pour Crème

, Annexe 11 : Plan de nettoyage et enregistrements

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