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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.
How could knowledge of a pest organism's tolerance limits be used in pest control? Pesticides could be developed that make those limits narrower, environmental conditions could
Question 1 Discuss various methods of blood collection in a laboratory. Add a note on collection of blood by using vacutainers. Make a table indicating the color of vacutainer tub
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Explain Adverse Effects of Oseltamivir Nausea and vomiting can occur. Taking the drug with food decreases the incidence of nausea. In juvenile rats, very high doses of osel
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P u l l orum disease (bacillary white diarrhea) This disease is caused by poultry-adapted strain of Salmonella genus- Salmonella Pullorum and considered an important hatc
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give an example invertebrate phylum/phyla for protoplasmic grade organization
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