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HACCP
(Hazard Analysis Critical Control Point) therefore, is a preventive system of food control. It involves examining and analysing every stage of a food-related operation to identify and assess hazards, determining the 'critical control points' at which action is required to control the identified hazards, establishing the critical limits that must be met at, and procedures to monitor, each critical control point, establishing corrective procedures when a deviation is identified by monitoring, documenting the HACCP plan and verifying procedures to establish that it is working correctly.
Define Blank Titration for Saponification Number of Fats? Pipette 5 ml of alcoholic KOH in a 250 ml conical flask. Titrate against standardized HCI using phenolphtalein as an i
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