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HACCP Simple Introduction, Issues and Impacts
date:Jul 29, 2016
ice (USDA-FSIS), International HACCP Alliance and the National Environmental Health Association focus on meats, protein and dairy.

Much of the development of HACCP programs is based on training for these segments. Ultimately, foods or industry segments requiring HACCP have followed these established models, even though they do not always align with food risks or operational models. As a result, HACCP plan coordinators outside these risk categories [e.g., food contact packaging, contract food pa

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