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Hazard Analysis Critical Control Point system in food processing
date:Feb 04, 2016
rials and ingredients required for product preparation. The agency followed the guidelines established by NACMCF (1989) in their HACCP paper. Furthermore, this revised paper is similar to the internationally agreed upon HACCP principles developed by the Food Hygiene Committee of the Codex Alimentarius Commission.

Physical Hazards
Illness and injury can result from hard foreign objects in food. These physical hazards can result from contamination and/or poor practices at many points in the food

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