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A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

Yi-Mei Sun, Herbert W. Ockerman

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Key concepts: Hazard analysis and critical control points, Food safety, Business, Critical control point, Food processing, Food chain, Service (business), Food packaging

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A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas — Research Paper | ScholarLens