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What is the difference between a non-certified and a certified FSMS? Is certified FSMS required under the SAFE framework?
What does the Food Safety Management System (FSMS) cover?
What should I do with the old grade decals from the previous grading system?
Will my grade be affected if there is a change in licensee or management?
Is there any change to the Points Demerit System (PDS)?
Why are new entrants graded as 'NEW' instead of grade 'B'?
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