Discussion Paper on Proposed Draft Guidelines for the Validation of Food Hygiene Control Measures
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چکیده
The safety of a food product depends upon the control of hazards that cause adverse health effects. Hazard control is accomplished by the use of a combination of properly operating control measures. When designing or revising a food safety system for a product or product group, it is essential to determine that the set of control measures are, indeed, effective in controlling the hazard to the level specified.
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