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Food Safety - HACCP
HACCP
1-Introduction & history of HACCP- (4:29)
2-1-Hazard- (2:48)
2-2-Physical hazards- (15:58)
2-3-Chemical hazards (6:47)
2-4-Control measures ' physical & chemical'- (16:26)
2-5-Biological hazards- (12:23)
2-6-Allergic hazard- (5:17)
3-Prerequisite programs- (18:39)
4-legal requirments & HACCP Principles- (6:20)
5-1-Preparing of implementation of HACCP plan (7:48)
5-2-HACCP plan- (18:28)
6-Conduct hazard analysis - (23:00)
7-Control measures for physical & chemical hazards (13:23)
8-Critical control point (CCP) - (15:29)
9-Critical limits- (3:20)
10-Monitoring - (6:48)
11-Corrective actions- (4:19)
12-Verification- (5:50)
13-How to review HACCP & Maintenance- (6:57)
8-Critical control point (CCP) -
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