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HACCP ni mfumo wa usimamizi ambao usalama wa chakula hushughulikiwa kupitia uchambuzi na udhibiti wa hatari za kibaiolojia, kemikali, na kimwili kutokana na uzalishaji wa malighafi, manunuzi na utunzaji kwa utengenezaji, usambazaji, na matumizi ya bidhaa zilizomalizika.

*chanzo: Janelle Hager, Leigh Ann Bright, Josh Dusci, James Tidwell. Kentucky State University Aquaponics Production Mwongozo: Vitendo Handbook kwa Wakulima. *


Kentucky State University

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