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Effective record keeping procedures - PowerPoint PPT Presentation

FOOD HYGIENE

FOOD HYGIENE. Unit 1: Food Inspection Topic: Introduction to HACCP Lecture 7. Objectives. At the end of the session, students should be able to: Outline correctly the weaknesses of the traditional approach to inspections Outline clearly the historical development of HACCP

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Effective record keeping procedures - PowerPoint PPT Presentation

FOOD HYGIENE