BSi HACCP GMP Self Assessment Checklist
Hazard analysis and critical control point principles and application guidelines
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497_HACCPReferenceManual 4.15.10
Food Safety and HACCP
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Nut Handling and Processing for Confectioners and Small Nut Roasters Session 2: HACCP in the Nut Industry Dr. William Hurst, University of Georgia Sponsored.
Diff Sim HA RA 1 Differences and similarities between HACCP and Risk Analysis Mike van Schothorst.
Food Safety and Control System 15