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HACCP - Making Food Products Safe, Part 1

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Published on Sep 8, 2010

See how the seven principles of the Hazard Analysis Critical Control Point (HACCP) standard is used by processors for maintaining the safety of food products.

HACCP is recognized as the single most effective way to eliminate, reduce or control hazards in any food handling or processing operation.

Please visit our Website for more information:

http://www.agriculture.alberta.ca/aha

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