Hazard Analysis Critical Control Points (HACCP) Principle 5: Establish Corrective Actions
FSHN07-06, a 7-page fact sheet by Ronald H. Schmidt and Debby Newslow, explains the necessary steps in a HACCP system for taking a corrective action once a food safety hazard has been discovered. Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-06/FS142: Hazard...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2007-10-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/116970 |