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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.
VITAMIN - D Also known as Calciferol / Anti ricket vitamin / sun shine vitamin. It is necessary for bones & teeth. It is synthesized in presence of UV rays of sunl
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Risk analysis - Definition of Hazard Hazard : A biological, chemical or physical agent in or property of food that might be have an adverse health effect.
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Give information as asked about the following mineral nutrients in plants: a. Iron: i. it is a constituent of-, ii. it's one typical deficiency symptom. b. Zinc:
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