NSF/ANSI/3-A SSI 14159-2-2014

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Hygiene Requirements for the Design of Hand Held Tools Used in Meat and Poultry Processing

This NSF/ANSI/3-A SSI Standard establishes minimum food protection and sanitation requirements for the materials, design, fabrication, and construction of meat and poultry processing equipment. This Standard does not contain operator safety requirementsage.

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Hygiene Requirements for the Design of Hand Held Tools Used in Meat and Poultry Processing

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NSF/ANSI/3-A SSI 14159-2-2014

Hygiene Requirements for the Design of Hand Held Tools Used in Meat and Poultry Processing

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