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oa M&J Retail - Back to HACCP basics feature

Volume 2, Issue 3
  • ISSN : 1819-3854

 

Abstract

Hazard analysis and critical control points (HACCP) is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection.

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/content/ac_mjretail/2/3/AJA18193854_223
2007-08-01
2019-12-12

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