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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.
If a person has a stomach ulcer (that is aggravated by excessive hydrochloric acid {HCl} secretion ), why on earth would he or she be drinking milk to feel better, when milk is als
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extensive note on the excretory system of amphibian
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Explain Le Compte Operation-REV Procedure ? This is an alternative type of repair for TGA, VSD and left ventricular outflow obstruction (LVOTQ). In this operation an extrinsic
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