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What is HACCP Principles and Application Guide about?

This document from the National Advisory Committee on Microbiological Criteria for Foods provides guidance on applying Hazard Analysis and Critical Control Point (HACCP) principles. It defines HACCP terminology and outlines the seven HACCP principles: hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. The document provides guidelines for industry on developing and implementing an effectiv

Author

ansari1985

Language

EN