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Module 3: Hazard Analysis, HACCP, and Operational -Principles of HACCP, Hazard identification, risk assessment, and mitigation strategies, Establishing Critical Control Points (CCPs), monitoring, and corrective actions, Prerequisite Programs (PRPs) for hygiene and food safety, Implementation of operational controls and traceability systems, Managing non-conformities and corrective actions.
增值课程的教学大纲
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