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CARE Food Resources Manual
Introduction
Chapter 1: Programming Food Resources
Chapter 2: Assessments - Costs and Logistics
Chapter 3: Internal Control
Chapter 4: Agreements and Contracts
Chapter 5: Call Forward and Procurement
Chapter 6: Port
Chapter 7: Storage and Handling
Chapter 8: Food Receipt and Dispatch
Chapter 9: Losses and Claims
Chapter 10: Inventory Accounting and Reporting
Chapter 11: Food Distribution to Sites
Chapter 12: Monitoring Project Sites
Acronyms
Bibliography
Attachments
