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0019.886949
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008200506e20200416onc     o    f000 0 eng d
040 |aCaOODSP|beng|erda|cCaOODSP
043 |an-cn---
0861 |aCC274-12/2020E-PDF
24500|aCoronavirus (COVID-19) tips - food processing.
24610|aFood processing
264 1|a[Hamilton, Ontario] : |bCanadian Centre for Occupational Health and Safety, |cApril 16, 2020.
300 |a1 online resource (3 unnumbered pages)
336 |atext|btxt|2rdacontent
337 |acomputer|bc|2rdamedia
338 |aonline resource|bcr|2rdacarrier
500 |aTitle from caption.
500 |aIssued also in French under title: Coronavirus (COVID-19) - conseils - transformation des aliments.
516 |aElectronic monograph in PDF format.
520 |a"Note that this guidance is just some of the adjustments organizations can make during a pandemic. Adapt this list by adding your own good practices and policies to meet your organization’s specific needs"--Page [3].
650 0|aCOVID-19 (Disease)|xSocial aspects|zCanada.
650 0|aCOVID-19 (Disease)|zCanada|xPrevention.
650 0|aFood industry and trade|zCanada|xSafety measures.
7102 |aCanadian Centre for Occupational Health and Safety.
77508|tCoronavirus (COVID-19) - conseils - transformation des aliments.|w(CaOODSP)9.886988
85640|qPDF|s321 KB|uhttp://publications.gc.ca/collections/collection_2020/cchst-ccohs/CC274-12-2020-eng.pdf