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Table Of Contents

Chapter 1: Introduction to Course and HACCP
Chapter 2: Hazards – Biological, Chemical and Physical
Chapter 3: Prerequisite Programs and Preliminary Steps
Chapter 4: Commercial Processing Example: IQF Cooked Shrimp
Chapter 5: Principle 1: Hazard Analysis
Chapter 7: Principle 3: Establish Critical Limits
Chapter 8: Principle 4: Critical Control Point Monitoring
Chapter 9: Principle 5: Corrective Actions
• Chapter 10: Principle 6: Verification Procedures
Chapter 11 Principle 7: Record-Keeping Procedures
Chapter 12: The Seafood HACCP Regulation
Chapter 13 Sources of Information on Preparing HACCP Plans
Seafood HACCP Alliance Internet Training Course
HACCP & SCP TRAINING PROTOCOL
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HACCP TRAINING

HACCP TRAINING

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Published by Aby John
HACCP TRAINING GUIDE
HACCP TRAINING GUIDE

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Published by: Aby John on Dec 29, 2012
Copyright:Attribution Non-commercial

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06/28/2014

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