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Windows Xp Ice V7 Italy FlagBeethoven: Complete Piano Sonatas / Maurizio Pollini Release Date: 02/24/2015 Label: Deutsche Grammophon Catalog #: 002235002. Beethoven's 32 piano sonatas provide a window into his personal musical development and highlight the piano as an evolving instrument. Professor Robert Greenberg. Piano Sonata No. 8: Scores at the International Music Score Library Project; Score from the Ricordi edition, William and Gayle Cook Music Library at the Indiana. I have started to make instruction videos for piano playing in general, and I am also starting to go through the Beethoven Sonatas in longer videos where I go through. Download Moonlight Sonata sheet music for piano by Beethoven, fingerings included, high quality digital edition with Mp3 files. Beethoven's quartets, symphonies and piano sonatas all embrace the full scope of his amazing aesthetic journey from conventional classicism to previously uncharted. Classical Notes - Classical Classics. Ludwig van Beethoven's Piano Sonata in f- minor, Op. Appassionata") is a deeply personal vehicle through which Beethoven revolutionized the solo sonata on his own instrument. In this article, we explore its remarkable, innovative structure, consider the many performance issues it presents, and then survey a half- dozen pioneering recordings and some modern recordings including efforts to invoke the sound of Beethoven's own era. Finally, we acknowledge some sources for further information. Beethoven's quartets, symphonies and piano sonatas all embrace the full scope of his amazing aesthetic journey from conventional classicism to previously uncharted realms of imagination that still challenge and inspire composers, performers and listeners alike. Yet, his piano sonatas are the most intimate of these, as Beethoven wrote them for his own instrument, and thus they preserve an aural image of the ideal he sought as a performer. Until deafness forced a change in his career, Beethoven was known as one of the finest pianists of his time - and the best improviser of all, a key skill to flex the prowess of a composer's imagination. As solo works, the sonatas require no colleagues to dilute the personal communication between artist and audience. Thus, when we hear a Beethoven piano sonata, we come closer to the man and the artist than with any other genre of his music. Among Beethoven's 3. Op. 5. 7, the so- called "Appassionata," as it was a product of the same intensely visionary creative period as the "Eroica" symphony, "Kreutzer" violin sonata and Fidelio opera, and did just as much to revolutionize its genre. According to Czerny, Beethoven considered it to be his greatest sonata prior to his massive 1. Hammerklavier" Sonata # 2. Op. 1. 06. (Incidentally, the "Appassionata" name, while certainly appropriate, was conferred posthumously by a publisher.)The Appassionata begins with an arpeggiated tonic chord, as did Beethoven's very first piano sonata, but there all resemblance to its polite predecessor stops. Here, Beethoven doubles the theme at a two- octave gap and descends to the lowest note of his five- octave instrument before he gallops up the keyboard, gets hung up on a trill, repeats the entire phrase a half- tone higher (and thus asserts an interval that will play a key role), introduces an insistent but ominous "fate" phrase that would later dominate his Fifth Symphony, angrily descends from the top back down to the very bowels of the keyboard, and then rips the remaining shreds of his sonic fabric with sharp alternating chords that interrupt a repetition of the theme, with only half- tone fragments remaining over rapid triplet accompaniment. And that's just the first 2. The sheer concision of the opening is astounding. The first movement proceeds to present one of Beethoven's inspired innovations - to use a secondary, more lyrical theme that is more a variant of the first one than the sharply differentiated contrast used in all sonata movements up to that time. The tight resemblance of the two themes adds an extraordinary sense of unity to the thrashing changes of mood, a unity confirmed as the two themes meld at the end. That thematic unity, in turn enabled a further unique touch - omitting the exposition repeat, a standard and mandatory structural requirement of the time. The sense of unprecedented fervor is abetted by the extreme contrast of dynamics, suddenly leaping from pp to ff, and by the time signature of 1. The end of the first movement extends the feeling of instability and constant expectation by braking to a complete halt on repetitions of the "fate" motif, plunging into a manic jumble of the opening elements, and then subsiding on the sonic extreme of that bottom f note, repeated ever more softly to linger on Beethoven's first use of the extremely rare dynamic indication of ppp, thus indicating that the ending was to be really hushed. As in his Kreutzer sonata. Beethoven follows the unprecedented drama of the opening with a respite - a seemingly thoroughly conservative set of andante variations on a simple, restful subject, although it barely qualifies as a genuine melody. Yet, there is a clear method to Beethoven's seemingly random slide back into tradition - the theme ties into the first movement based on its half- step progression, the bass tail mimics the rhythm of the opening, and the variations themselves - first alternating bass and treble notes in a tight canon and then adding rapid bass and treble running accompaniments - evoke the structural elements upon which the massive structure of the first movement had been built. Unlike most variation movements, the harmonic and expressive range is severely curbed - Tovey terms it "sublime inaction" and Lionel Salter "strange tranquility." But the true brilliance of the middle movement comes at its end, as Beethoven sets us up for a huge upset of the expectations he has cunningly aroused. The final variation is a return to the humble opening. But instead of the final note toward which the entire movement has been inexorably pointing, instead we get a soft, rolled diminished seventh chord, loudly repeated, that thoroughly destroys the tonality, followed by an insistent fanfare on a repeated sour chord, which then plunges into the finale, an aggressive, moto perpetuo that renews the snarling energy of the opening, but now propelled with unrelenting drive and spiked with eruptions of sharp, nervous counter- notes. It is worth recalling how Beethoven conceived this theme. According to his friend Ferdinand Ries, Beethoven conceived the finale while they took a long walk together, during which he hummed and howled inchoate runs of notes, and then upon returning home he rushed to the keyboard and improvised for a solid hour to shape the theme. While this method would prove frustrating to later scholars trying to trace Beethoven's creative process, Barry Cooper observed that it was more efficient than trying to work out variants on paper, as Beethoven often did in his musical sketchbooks. Beethoven's formal innovations are not yet over - for the first time in any sonata movement, not only does he omit the exposition repeat but insists on a repeat of the entire development and recapitulation sections, as if to proclaim to the world that henceforth it is the most creative and free- ranging segment of the time- honored form with which he will concern himself. Rudolph Beti feels that this novel structure was compelled by a need dictated by the overall architecture, which demands that any significant element be repeated in the course of a composition; here, Beethoven deferred the first appearance of the second theme of the finale until the development section, which thus had to be repeated. However, that theory ignores one further surprise - Beethoven's introduction of yet another wholly new theme in the last half- minute. Indeed, after this thoroughly exhausting movement, Beethoven makes ever crueler demands on would- be intrepid performers with a coda that pounds away with isolated syncopated sfortzando phrases over a manically rapid running accompaniment at a presto pace, winding up again with f- minor triads in the depth of the keyboard, thus finally reaffirming the tonality of the outset and at last giving us the full final cadence denied us in the prior movements. Beethoven dedicated nearly all his compositions to noble patrons, but the Appassionata may have been special in that regard. Its actual dedication is to Count Franz von Brunswick. Eric Blom notes that Beethoven was in love at the time with both of the Count's two sisters - Therese von Brunswick, a placid maiden whose appeal was entirely spiritual, and Josephine von Deym, a spirited widow whose attraction was mostly physical. Blom speculates that the raging mood of the Appassionata reflects the duality of these inclinations that plagued Beethoven, and that the dedication to their brother was a discreet way of honoring his feelings. When asked to explain the significance of his sonata, Beethoven reportedly advised: "Read Shakespeare's Tempest," but no commentator has deciphered what he meant - indeed, while we tend to read a world of significance into every utterance of a genius, perhaps it was just off- hand pique.)Beethoven may have loved the piano as the means to express his most personal musical thoughts, but he had far lesser feelings toward the instruments themselves. The reason is apparent from the mere appearance of the spindly piano on which he wrote the Appassionata, as it could not possibly have produced the impassioned expression that pervades that work. Indeed, as early as 1. Beethoven disparaged the pianos of his time as so undeveloped that "often one thinks that one is merely listening to a harp." It is believed that Beethoven never bought a piano, although he owned or borrowed over a dozen at various times. Rather, manufacturers offered him gifts or loans of their latest models for the prestige of association with the great pianist- composer. As recounted by William S. Newman, Beethoven "needed an instrument capable of withstanding his animal energies" and was never satisfied with any piano. He claimed to prefer Viennese models with their relatively light action and clear tones, although he later gravitated toward the English Broadwood with its heavier construction and wider dynamic range, which he was given in 1. Shortly before writing the Appassionata, he had accepted the gift of an Erard piano from its Parisian manufacturer, but although he kept it until 1. Newman asserts that Beethoven was frustrated by the five- octave range of his instruments and had to make some thematic compromises to fit his conceptions within their span. With the Appassionata, Beethoven clearly hit the bottom of the keyboard of the time, and his many repeated FF notes suggests that he might have delved even lower had that been feasible. Writing and Implementing an Allergen Control Plan. Writing and Implementing an Allergen Control Plan. By Virginia Deibel, Ph. D. and Laura Berkner Murphy. Vernon Sanders Law once said, “Experience is a hard teacher because she gives the test first, the lesson afterward.” The food industry’s experience with allergens in food products appears to support Law’s observation. In recent years there has been an increasing number of food product recalls due to undeclared allergens on labels (Figure 1). The good news is that we all can learn from these recalls by identifying the most common errors that lead to the inadvertent inclusion of allergenic ingredients into finished product and the consequences that lead to undeclared allergens. Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross- contamination and thus avoid potentially damaging recalls and the adverse or even fatal physiological reactions in consumers. An ACP is a systematic method for identifying and controlling allergens, from the incoming ingredients to the final packaged product in any food processing facility. This article will outline the fundamental steps involved in developing an effective ACP in the food plant. Controlling the Big 8. As an ancillary program to the manufacturing plant’s Hazard Analysis & Critical Control Points (HACCP) plan, the first step in developing an ACP is the assessment of allergens as part of the hazard analysis. An allergen within a food product is considered a chemical hazard. The top eight food allergens are soy, wheat, eggs, milk, peanuts, tree nuts, fish and shellfish. Components of an Effective Allergen Control Plan A FRAMEWORK FOR FOOD PROCESSORS 08FARP-003 Allergen Ctrl Plan Brochure 6/18/08 3:10 PM Page 1. Allergen Control Program Worksheet - Department of Agriculture, Trade & Consumer Protection Author: RICHMKR Subject: Brief question sheet for food inspectors doing allergen inspection. Keywords: allergen, allergens, food allergen, food allergens, allergen inspection, allergen control program Created Date. Allergen Control Program Minimizing Allergen Risk in a Food Processing Plant Susan Hough Masterson Company Susan Hough Hough is vice presi-dent of technical ser-vices at the Masterson Co. She has more than 17 years’ experience in production and quality, working at Kraft Foods. Checklist for allergen control in food production. Consumers expect and demand all food handlers to have the knowledge and insight required to supply safe food of high quality. Objective: To Control Allergens in the Plant. Person Responsible: Quality Assurance or trained designate. Frequency: On going. Location: Receiving, Storage, Production. QA will monitor receiving, storage, production, purchasing and supplier program to assure related allergen SOPs in each area are followed and properly documented. Receiver will advise QA of any labels being received. QA will review received label against the standard book to assure conformity to ingredients. Food CGMP Modernization — A Focus on Food Safety. Share; Tweet; Linkedin; Pin it; More sharing options. Linkedin; Pin it; Email; Print; November 2, 2005. Food CGMP Modernization Working Group Center for Food Safety and Applied Nutrition. suggestions ranging from a requirement for training to promote food allergen awareness to a requirement for a food allergen control program that would include elements for training, ingredient control, process controls to prevent cross-contact. To establish an Allergen Control Program for Apex Food Source. Food allergies cause immune system responses that range from discomfort to life threatening reactions. Allergen cross contamination in a food product is a serious food safety hazard and could cause injury or death to the customer. Scope: The following procedures and policies are in place to address the prevention of cross-contact with allergens. Components of an Effective Allergen Control Plan English/Spanish. However, voluntary labeling for the possible presence of the allergen (e.g. 'may contain x'). An Allergen Control Plan is a critical component in your product safety initiatives. You must do everything within your power to ensure allergenic foods and ingredients do not find their way into products for which they are not intended. Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.Once an allergen is identified by your operation as a raw ingredient or contained within a raw ingredient, control steps must be established if the product is not run on a separate line or a complete wet cleaning is performed between allergen and non- allergen containing products. According to the Food Allergy Research and Resource Program in 2. HACCP plan review. With these types of errors in mind, the ACP should address the following activities: • Supplier monitoring• Plant traffic flow• Raw material storage• Color- coding systems for utensils used with allergens• Production scheduling• Cleaning• Use of rework• Evaluation of program effectiveness• Label review policies• Frequency of plan review• Documentation and documentation review of activities• Employee education. Let’s look at each of these activities in which control steps should be implemented as part of the ACP. Supplier Review. Food manufacturers should obtain copies of product or ingredient formulations, specification sheets or certificates of analysis (COAs) from suppliers of raw ingredients. When reviewing specifications, you should look for formulations that list ingredients without the sub- listing. For example, marshmallow whip may contain eggs, or soy sauce may contain wheat. In many instances, the final concentration of the allergen contained within another ingredient is so low that it should not cause illness. Testing to verify the quantity of allergen present will help to determine actions needed within the plant. Verify that your suppliers have an ACP. Plant Traffic Flow. Review product flow through the production cycle. For example, look for overhead conveyors that cross one another or that cross over exposed products. Raw Material Storage and Color- Coding Systems: Store all allergenic foods or ingredients derived from these foods in an area that is secluded or removed from non- allergenic materials. If this is not possible, require that incoming material pallets are shrink- wrapped to contain dust and to prevent other cross- contamination opportunities, such as leakage from torn bags. Carefully store partially used bags and containers of allergen- containing ingredients in segregated areas. Verify that production staff seal all partially used bags and containers. Allergen identification is a helpful tool for all employees in a production facility. All raw materials that are allergens should be labeled with a tag that states “allergen.” This will help to avoid substitution mistakes (i. A color- coded tag also may be used. It is an excellent idea to place color- coding charts throughout the production area, especially above all wall- mounted equipment and near storage areas for easy identification by plant personnel. Store allergenic compounds on the bottom of racks or nearest to the floor to avoid spilling of allergenic ingredients to items below. Dedicated scoops, utensils and bins used for specific ingredients also assist in keeping allergens segregated. By combining both bright colors and words, you can reach employees that may be color blind (words on labels included) or those who speak English as a second language (color coding). Production Scheduling & Cleaning. There are main two methods used to control allergens within the plant. The first method involves producing the allergen- containing product as the last product on a production line. If all products manufactured contain the same allergen, a label declaration is enough to control the allergen. However, if only one product produced contains an allergen, run that product last. If one product does not contain an allergen, but the rest of the products do, run this product first after a complete wet cleaning procedure or perform a wet cleaning procedure between the allergen- containing product run and non- allergen- containing product run. For example, a bakery will use wheat as one of its main ingredients. If wheat is included as an ingredient in every item manufactured and is declared on every label, it is not very likely that wheat is an allergen of concern for the bakery. However, other products made in the bakery may contain walnuts or soy flour. Any breads or bakery products containing walnuts or soy flour must be produced last to avoid cross- contamination. Also, it is important to look for similar types of products where some contain an allergen and others do not. For example, a bakery may make three kinds of donuts—raised, fried and old- fashioned. If one of the mixes contains dried eggs and the others do not, there is a potential for cross- contamination or for substituting the wrong raw material during manufacture. The second method used for controlling allergen cross- contamination is to implement a wet cleaning procedure prior to or following the run of an allergen- containing product on a particular line. It is the protein component within the food that is responsible for the immunological symptoms of an allergic reaction in humans. As such, the goal of the processor is complete removal of allergenic proteins. When opting for the wet cleaning method, first assess the food items that are processed on shared equipment. An example is peanut butter cookies, pecan cookies and oatmeal- walnut cookies. All of these probably would be mixed in the same mixer and baked on the same sheets. Each product contains a different allergen (peanuts, pecans, walnuts), necessitating the implementation of scheduling or cleaning procedures. It is important to note that each tree nut is a distinct and individual allergen. Do not schedule all tree nut- containing products together without a wet cleaning procedure in between. If a wet clean is not possible between runs, the first portion of a next run should be discarded. When cleaning operations are not performed between allergen and non- allergen containing products or between different allergen containing products, a parts- per- million (ppm) analysis must be conducted to establish the safety of the products that do not list allergens on the label. If a product contains allergenic compounds at a level of 5 ppm or greater and this allergen is not listed on the label, allergenic symptoms may be invoked in extremely sensitive individuals. The amount of discarded product must be determined by the use of testing to verify that the level of residual protein is less than 5 ppm before switching over to packaging the new line. If there is not a test kit available for the type of allergen involved, consult an outside testing facility to perform the tests. When production scheduling and cleaning operations are not performed between allergen containing production runs, allergen testing must be performed. Test results are to be reviewed by management and them written policies established and communicated to production staff. For example, testing may indicate that the first two minutes’ worth of product must be discarded for the dilution of an allergen to a safe level in a non- allergen containing product produced on the same line after an allergen containing product. Verification must be made that a full two minutes’ worth of production is indeed being discarded. Then document, document, document. Rework. When using reworked products, always add “like into like.” Reworked products should always be labeled with tags that indicate which products contain allergens. The reworked products containing allergenic ingredients must be stored in areas separate from those products that do not contain allergens. Utensils should be color- coded for use with allergen- containing products, and these should not come into contact with non- allergen- containing products. If at all possible, rework product back into the same production run. Evaluation of Program Effectiveness. Changes in raw materials, suppliers and customer demands result in the need for continuous reevaluation of the effectiveness of the ACP. Incorporating routine auditing practices, both for your suppliers’ and your own in- plant operations, is a key component in continuously verifying that the program is working effectively. Label Review Policies. Develop a system for maintaining labels that are placed on foods containing allergens in easy- to- identify areas. Discard all old labels. Conduct a thorough review of the current recipes and match them with the labels used. Food CGMP Modernization — A Focus on Food Safety. November 2, 2. 00. Food CGMP Modernization Working Group. Center for Food Safety and Applied Nutrition. U. S. Food and Drug Administration. Comments regarding this document may be submitted at any time. Submit comments to Dockets Management Branch (HFA- 3. Food and Drug Administration, 5. Fishers Lane, Room 1. Rockville, MD 2. 08. All comments should be identified with the Docket Number 2. N- 0. 23. 0. Table of Contents. Questions Posed by the Agency. General Comments. Definitions. Lubricants. Lot Size. Raw Agricultural Commodities. Finished Product Testing. Allergen Controls. Manufacturing Operations. Warehousing and Distribution. Written Sanitation Practices. Environmental Monitoring. Maintenance of Records and Access to Records. HACCP and CGMP Regulations"Shall" vs. Should"Training. Temperature Requirements. Validation of Preventive Controls. Employee Health. Cleanliness. Plant and Grounds. Sanitary Operations. Filtration. Imported foods. Agency Access to Records. Opportunities for Modernization of 2. CFR Part 1. 10. Training Requirements. Food Allergen Controls. Listeria monocytogenes Control. Written Sanitation Procedures. Application of CGMP Regulations to Certain Agricultural Operations. Records Maintenance and Access. Temperature Controls. Executive Summary. Beginning in late 2. Center for Food Safety and Applied Nutrition formed a Food Current Good Manufacturing Practice (CGMP) Modernization Working Group. The objective of the group was to examine the general food CGMP regulation in 2. CFR Part 1. 10 (hereinafter CGMP regulation) and determine whether the regulation was in need of modernization. Also, the group was specifically tasked to focus on risk- based preventive controls, i. The working group concluded that there have been changes in both the food industry and in the science of food safety that indicate a need for modernization. In 2. 00. 3, the working group initiated research programs to identify those areas where GMP- type controls could have the greatest impact on assuring food safety. In 2. 00. 4, the working group presented its preliminary findings from this research and engaged the public in three public meetings held across the country and through a Federal Register notice calling for comments on food CGMP modernization. This report summarizes the public comments and details the working group's key findings. There was generally strong support for limited revision of the CGMP regulation. Many commenters stressed the need to keep the regulation sufficiently general and flexible to apply broadly to the entire food industry. These commenters noted that the food industry must deal with many different products and processes and varying levels of risk and that the industry must have the flexibility to adjust control measures to the level of risk. Many commenters suggested that a modernized regulation should include a training requirement. There was broad support for mandatory training in the principles of food safety, personal hygiene, plant sanitation, and current good manufacturing practice compliance. There was also broad support for the need to address the problem of undeclared food allergens. Those who commented on the need for food allergen specific controls offered suggestions ranging from a requirement for training to promote food allergen awareness to a requirement for a food allergen control program that would include elements for training, ingredient control, process controls to prevent cross- contact, validated cleaning processes, label controls, and label review. Agency research as well as comments from the public identified a need for written cleaning and sanitizing procedures, particularly for food contact equipment. For certain high risk products, such as ready- to- eat foods that support the growth of Listeria monocytogenes, there is a need for microbiological monitoring of the plant environment in order to verify the adequacy of cleaning and sanitizing procedures and to identify potential environmental sources of product contamination. Finally, in response to agency questions, several commenters noted that the least successful provisions of the current regulation were those that set forth very specific requirements, such as the specific temperature requirements for cold storage and hot holding of foods. After considering the research data and public comments, the working group identified seven areas that may present an opportunity to modernize the current regulation. The working group believes that each of these areas would have a significant impact on ensuring the safety of food and that a modernized regulation would better focus industry and agency resources on food safety risks. The areas that present opportunities for modernization are training, food allergens, Listeriamonocytogenes control, sanitation procedures, application of certain CGMPs to agricultural operations, records access, and temperature control. Specific modernization opportunities are described below. Require appropriate training for supervisors and workers to ensure that they have the necessary knowledge and expertise in food hygiene, food protection, employee health and personal hygiene to produce safe food products. This training must[1] be delivered in a manner that can be easily understood by the worker. Food processors must maintain a record of this training for each worker. Require food processing establishments that produce foods containing one or more of the eight major food allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans) to have a food allergen control plan. The plan must address six elements: training of processing and supervisory personnel, segregation of food allergens during storage and handling, validated cleaning procedures for food contact equipment, prevention of cross- contact during processing, product label review and label usage and control, and a supplier control program for ingredients and labels. Require a written environmental pathogen control program for processors of ready- to- eat foods that support the growth of Listeria monocytogenes. This control program must be appropriate for the risks presented by the processing and packaging environment and must include microbiological monitoring of the production and packaging environment as appropriate. Processors must maintain the records necessary to judge the effectiveness of the program, to identify the root cause of sanitation failures, and to document corrective actions. Require that food processors develop and maintain written sanitation procedures that define the scope, sanitation objective, management responsibility, monitoring, corrective action, and record keeping associated with the sanitation procedure. At a minimum, sanitation procedures must be developed for all food contact equipment and food contact surfaces. Obtain further comments on removing the exclusion from CGMP compliance in 2. CFR Part 1. 10. 1. Require that food processors maintain certain critical records and that these records be made available for review and evaluation by FDA investigators. Critical records are those records that a processor (or FDA) would need to review in order to confirm that a firm is operating in compliance with the CGMP regulation. The need to maintain records is consistent with well known quality system principles, namely that control procedures must be defined, documented, reviewed, and appropriate corrective action taken. Obtain further comments and suggestions on the use of time- temperature relationships, perhaps in the form of microbial growth models, for incorporation into regulations or guidance for proper refrigerated storage or hot holding. The last modernization opportunity (item 7 above) is based on several comments recommending that the temperature requirements in 2. CFR 1. 10. 8. 0(b)(3)(i) and 2. CFR 1. 10. 8. 0(b)(3)(iii) should either be deleted or made consistent with the current FDA Food Code. One commenter recommended removing specific temperature requirements from 2. CFR 1. 10. 8. 0(b)(3) and instead issuing guidance for temperature control. The working group agrees that specific temperature requirements in this regulation may be problematic, given that pathogens such as Listeria monocytogenes are capable of growth at temperatures well below those specified for refrigerated foods. Introduction. This report summarizes the comments, both written and oral, that were offered to the agency in response to its Federal Register notices[2]and during three public meetings. The report addresses the major opportunities for modernization of the food CGMPs as suggested by the respondents. Some comments addressed issues that are not relevant to CGMP modernization, e. Also, some comments included details and regulatory language that were too lengthy to include in this report. However, the working group made an effort to capture and include the main theme of these comments. Finally, some comments related to minor or technical changes to 2. CFR Part 1. 10 and these are also not discussed. The regulatory options described in this report represent the working group's initial thinking on major areas for modernization. Modernization of the food CGMP regulation need not be limited to these major areas. For example, as mentioned above, many respondents suggested changes to the definitions in the regulations as well as minor changes and clarification of other provisions of the regulation. The working group envisions that the agency would consider these suggestions for modernization and give stakeholders the opportunity to comment on all proposed changes to the regulation during any rule making process. 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