Self-Control. Flushes From Inventory, Hands, Equipment And Sanitary Clothing At The Coliform Site; Determination Of The Effectiveness Of Heat Treatment; Microbiological Indicators For Dishes From Meat, Poultry, Fish (Selectively); Side Dishes, Salads (Selectively), Prepared Drinks (Selectively); Water For Microbiological Indicators, Water For Sanitary-Chemical Indicators, Organaleptic, Ph, Dry, Residue, Chlorides, Cruelty, Oxidability, Nitrates, Sulfates; Chlorine-Containing Disinfectants.
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