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Hazard Analysis Critical Control Point system in food processing
date:Feb 04, 2016
ction and/or manufacture including the receipt and/or production of raw materials, harvesting, transport, formulation, processing, storage, etc.
Principle 3
Establish critical limit(s) which must be met to ensure the CCP is under control.
Principle 4
Establish a system to monitor control of the CCP by scheduled testing or observations.
Principle 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
Principle 6
Establish procedur

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