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Define critical control point

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Reference no: EM132760041

1. What type of food are most commonly incorporated into the HACCP System?

2. What is hazard? List the 3 classes of hazards and give 2 examples of each

3. What is risk?

4. Define critical control point and give 1 example

5. Why is ongoing monitoring important to a HACCP system?

Reference no: EM132760041

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