It focuses on potential physical, chemical and biological hazards that could occur during the food manufacturing process and make the end product unsafe. A fundamental aim of the HACCP principles is to discover any potential hazards so that control measures can be designed. If necessary, these control measures would be put in place and reduce the risk of the hazards occurring
The man will win. <span>Women are more affected by alcohol than men, because women have less alcohol dehydrogenase activity than men (except for males with chronic alcoholism).</span>
