Applying HACCP and hazard analysis to sanitation and cleaning.
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Focus on Applying HACCP and hazard analysis to sanitation and cleaning.
1. Define and describe how sanitation hazards can be identified using the three step HACCP hazard analysis framework.
2. Describe in complete brief how you could apply HACCP principles to manage and control an identified sanitation hazards using real-world food industry examples to support your point.
Hint : Maple leaf food & identification of listeria
include all the reference used
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