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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 v i a n influenza (AI) One of only two 'List A' diseases of poultry targeted for emergency disease control measures by OIE, avian influenza is a highly contagious viral d
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what is a crabs excretory system?
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