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  2. File:Example.pdf - Wikipedia

    en.wikipedia.org/wiki/File:Example.pdf

    Short title: example derived form Ghostscript examples: Image title: derivative of Ghostscript examples "text_graphic_image.pdf", "alphabet.ps" and "waterfal.ps"

  3. Flowchart - Wikipedia

    en.wikipedia.org/wiki/Flowchart

    A simple flowchart representing a process for dealing with a non-functioning lamp.. A flowchart is a type of diagram that represents a workflow or process.A flowchart can also be defined as a diagrammatic representation of an algorithm, a step-by-step approach to solving a task.

  4. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

  5. Critical control point - Wikipedia

    en.wikipedia.org/wiki/Critical_control_point

    These values can be superseded by state or local health code requirements, but they cannot be below the FDA limits. Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides. Minimum internal temperatures are set as follows: [citation needed]

  6. Control-flow diagram - Wikipedia

    en.wikipedia.org/wiki/Control-flow_diagram

    Example of a "performance seeking" control-flow diagram. [1] A control-flow diagram (CFD) is a diagram to describe the control flow of a business process, process or review. Control-flow diagrams were developed in the 1950s, and are widely used in multiple engineering disciplines.

  7. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.

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