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BND2062 (HACCP)
Food microbiology, Monash University
Question | Answer |
---|---|
1st step | Hazard analysis |
2nd step | Identify Critical Control Points |
3rd step | Establish critical limits for preventative measures |
4th step | Establish corrective action to be taken when limits exceeded |
5th step | establish effective record-keeping systems |
6th step | establish procedures to ensure that system is working |