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11.4 Hazard Analysis and Critical Control Point (HACCP)

3 months ago

1 min read
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HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling to manufacturing, distribution, and consumption of the finished product.

Source: Janelle Hager, Leigh Ann Bright, Josh Dusci, James Tidwell. 2021. Kentucky State University. Aquaponics Production Manual: A Practical Handbook for Growers.


Kentucky State University

https://www.kysu.edu/academics/college-acs/school-of-aas/index.php

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