HACCP Plan for Bakeries | Food Safety | BAKERpedia
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HACCP Plan for Bakeries | Food Safety | BAKERpedia
The Plan for bakeries is an output document of the Hazard Analysis and Critical Control Points (HACCP) Study. It specifies the strategies to be followed to assure control of physical, chemical and biological hazards on the basis of the seven principles of HACCP when manufacturing baked goods.
May 9, 2018
Hazard analysis and critical control points HACCP Principles
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