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The BRC Global Standard for Food Safety A Guide to a Successful Audit

โœ Scribed by M. Hickey


Book ID
111139990
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
63 KB
Volume
64
Category
Article
ISSN
1364-727X

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A great many hazards of different types may enter the food supply, making the food potentially harmful when consumed. Product development teams, food safety managers, and the Hazard Analysis and Critical Control Point (HACCP) teams must be aware of these hazards when developing products and processe