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1 | Introduction

In this unit you will recognize fundamental aspects that will serve as the basis for proper developing and implementing the HACCP methodology within a food safety management system (FSMS).

 

Introduction completed

We have presented as an introduction the aspects that will be addressed throughout this unit concerning the HACCP methodology and its scope into the food industry.

Click on mark this lesson as done from the bottom bar, then click on next lesson to start with this unit first content: 1.1 | ‘Scope, objective and benfits’.


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