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Index
Cover
Frontmatter
1. An Introduction to HACCP and Its Role in Food Safety Control
2. Preparation and Planning to Achieve Effective Food Safety Management
3. Hazards, Their Significance, and Control
4. Prerequisites for Food Safety: PRPs and Operational PRPs
5. Designing Food Safety
6. How to Do a HACCP Study
7. Implementation, Verification, and Maintenance for Ongoing Risk Management
8. Considerations for HACCP Application in Different Supply Chain Sectors
Backmatter
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