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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.
what is flora?
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Characters of pennetula
Other agro-industrial byproducts Supply of nutrients in the livestock ration can be maintained by using the locally available industrial byproducts, which in spite of having h
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Epidemiology: This infection, although mostly occurring in cows, sometimes also occurs in buffaloes. Under natural conditions, the infection takes place through inoculation by the
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