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HACCP and GMP: Part 3 of 5.
Автор: Food Microbiology Academy
Загружено: 2021-10-24
Просмотров: 38
Описание:
In this third part of our five part series, we cover steps 5, 6 and 7 of the HACCP process, about corrective actions, verification and record-keeping. After that, there's a brief discussion on physical hazards, followed by natural toxins - those found in fungi and seafood.
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