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HACCP is a food-related operation to:
A) Identify and assess hazard at every stage of operation, right from start to finish
B) Determine the critical control points
C) Establish the critical limit and procedures to monitor each critical control point,
D) Establish corrective procedures.
It is obvious, therefore, that HACCP is not just based on end product testing and inspection. It is a preventive and a continuous approach to food safety identifying examining, analyzing/evaluating and establishing correctives measures and \controlling hazards at every stage of a food-related operation. That is why it is effective and unique
Supply of Animals: Lab animals must be obtained from accredited dealers and by accredited dealers, we mean suppliers in the business of supplying animals for lab use, and not from
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What is the Importance of vitamin B 12 Vitamin B 12 deficiency is manifest by the symptoms of pernicious anaemia (Addison-Biermer's disease). An irreversible atrophy of the
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Q. Show characteristics of food products? These sensory characteristics of food products. Food quality, as such, can be divided into three main categories i.e. i. Appeara
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