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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.
compare and contrast plant cell and animal cell with labeling diagrams
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how can explain
Define Criteria for Assessment of Niacin Status? Niacin status can be monitored by daily urinary excretion of methylated metabolites, especially the ratio of the 2-pyridone to
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