Sanitary and epidemiological requirements for the organization of public catering
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The publication contains SanPiN 2.3/2.4.3590-20 “Sanitary and epidemiological requirements for the organization of public catering”, SanPiN 2.3.2.1324-03. 2.3.2 Food raw materials and food products. Hygienic requirements for the shelf life and conditions of food storage. Sanitary and epidemiological rules and standards. ”
The text of the documents is verified with an official source.
Prepared using professional reference systems Techexpert
The text of the documents is verified with an official source.
Prepared using professional reference systems Techexpert
Cover:
Cover:Soft
Category:
- Category:Law & Legal
- Category:Politics & Social Science
- Category:Reference books
Publication language:
Publication Language:Russian
Paper:
Paper:newspaper
ISBN:
ISBN:978-5-392-34223-5
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