Equivalence in Food Safety Management
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چکیده
Food safety has long been recognised as a mandatory requirement in the production and marketing of foods. Traditional approaches to food safety management have relied upon end product sampling and laboratory testing. Detailed procedures were developed to set specifications for foods in regard to chemical and microbiological levels, and also levels of physical contamination. Such specifications were originally derived from knowledge of Good Manufacturing Practice (GMP) requirements and more recently from detailed risk assessments which determined the likelihood of hazards presenting a risk to public health and safety.
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