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(MSCDFSM) Food Microbiology and Safety (TMA-3) ANSWER 2017

b) List the seven principles of HACCP.

ANS- Seven principles of HACCP
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits (CL).
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.

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