Critical Control Points - U.S. Food and Drug Administration

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A critical control point is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. The potential hazards that are reasonably likely to cause illness or injury in the absence of their control must be addressed in determining CCPs.

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kyledes 1 año, 6 meses atrás
I need take note of this

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