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HACCP (hazard analysis critical control point) enables evaluation of the operation.
It locates possible points of contamination, determines the severity of the hazard and takes preventive measures to protect against food borne illness outbreak
The HACCP is an assessment of all the hazards associated with each step of a catering organization. Staff needs to know the hazard, the degree of risk involved and that they apply the controls which have been introduced to reduce and eliminate the risk.
marto answered the question on May 16, 2019 at 05:29
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