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6 | Introduction

In this unit you will define guidelines, conditions and elements to be met in each of seven HACCP principles, in order to develop and implement an effective HACCP system in the food industry.

 

Introduction completed

We have presented as an introduction the HACCP principles that will be in detail addressed throughout this unit for developing and implementing an effective HACCP system.

Click on mark this lesson as done from the bottom bar, then click on next lesson to start with HACCP Principle 1 | ‘Hazard analysis and significant hazards’.

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