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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.
a) Giving two reasons define why there is more species biodiversity in tropical latitudes than in temperate ones. b) Name an upload drug and its source plant. How does the dr
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A solution was prepared by dissolving 25g NaOH powder in 100 ml water. Using not more than 15 ml water, devise a series of dilutions that will give a concentration of 5mg/ml NaOH.
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