sathish certvalue
Interests: HACCP Certification in cambodia
In a food production process guided by HACCP (Hazard Analysis and Critical Control Point) principles, the identification and control of hazards are fundamental to ensuring food safety. Hazards are generally classified into three main categories: biological, chemical, and physical. Each of these hazard types presents unique challenges and must be carefully managed to prevent contamination and protect consumer health.
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In a food production process guided by HACCP (Hazard Analysis and Critical Control Point) principles, the identification and control of hazards are fundamental to ensuring food safety. Hazards are generally classified into three main categories: biological, chemical, and physical. Each of these hazard types presents unique challenges and must be carefully managed to prevent contamination and protect consumer health.
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