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Hazard Analysis Critical Control Point system in food processing
date:Feb 04, 2016
g. 2)
Principle 1
Identify the potential hazard(s) associated with food production at all stages, from primary production, processing, manufacture and distribution until the point of consumption. Assess the likelihood of occurrence of the hazard(s) and identify the measures for their control.
Principle 2
Determine the points, procedures or operational steps that can be controlled to eliminate the hazard(s) or minimise its (their) likelihood of occurrence. A step means any stage in food produ

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