Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.

8 0

3 years ago

Plants cells have a large membrane-bound space in which water, waste products, and nutrients are stored. This place is known as

lina2011 [118]

Answer:

what class is this ?

Explanation:

5 0

3 years ago

What are some guidelines for using self-management skill of goal seeting?

Pepsi [2]

It’s management for your work both your self