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Food |
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Hazard identification
All food safety hazards that are reasonably expected to occur in relation
to the type of product, type of process & actual processing facilities
shall be identified and recorded.
Based on
- Preliminaryinformation and data collected
- Experience
- Externalinformation
- Informationfrom the food chain
Steps at which each food hazard may be introduced shall be indicated.
Acceptable level of the food safety hazard in the end product shall be determined.