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What is HACCP System Principles and Guidelines about?

This document outlines the principles and guidelines for applying a Hazard Analysis and Critical Control Point (HACCP) system. It defines key terms related to HACCP and lists the seven principles of HACCP for identifying and controlling food safety hazards. The document also provides guidance on assembling a HACCP team, describing products, identifying intended use, constructing flow diagrams, identifying hazards at each step, and determining critical control points.

Author

Babay Jam

Language

EN