In the context of HACCP, flowcharts play a crucial role in identifying, analyzing and controlling hazards at all stages.
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Supplier treatment in the context of HACCP is a crucial part of the food safety management system.
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Food allergens are considered one of the hazards that must be identified, controlled and managed to ensure food safety.
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Hygiene Plans are essential components of the HACCP system. They are measures, procedures and practices aimed at ensuring the hygiene and safety of food at all stages.
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