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Potential hazards in food production can be reduced by a system called hazard analysis critical control points (HACCP). This identifies what could go wrong in the production process and establishes checks that will prevent or reduce risks. This is called hazard analysis.
There are three different types of food contamination and hazard these include.
Critical control points (CCPs) are pre-determined checks that take place at specified points in the food production or preparation process. These include.
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