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HACCP in Chicken Processing Plants | HACCP Principles | Part 1 | Lecture # 20 | UVAS
Hazard Analysis Critical Control Points (HACCP) are the tool to control hazards in food production. HACCP is a systematic approach to control biological, physical, and chemical hazards through monitoring Critical Control Points. HACCP consists of 7 principles. #HACCP #Safety #Chicken #Meat #UVAS
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