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H.A.C.C.P 3
1.
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H.A.C.C.P HAZARD ANALYSIS
CRITICAL CONTROL POINT
3.
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10.
IDENTIFYING POTENTIAL FOOD
SAFTEY HAZARDS BIOLOGICAL
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Poor Food Preparation
and Handling Practices
13.
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Sanitations
22.
23.
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Regular bath
25.
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we will follow
30.
31.
Presented by Chef.Bharathan
Canan School Of Catering & Hotel Management ( American Hotel Lodging &Education )
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