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Hazard Analysis Critical Control Point system in food processing
date:Feb 04, 2016
es for verification to confirm that the HACCP system is working effectively.
Principle 7
Establish documentation concerning all procedures and records appropriate to these principles and their application.

Figure 2: Pie-chart showing the seventh principles of HACCP
Hazard Analysis
Hazards were assessed by ranking each product according to six hazard characteristics (Table1), followed by the assignment of risk category. This was conducted after the participants determined the types of raw mate

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