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HACCP according to Codex Alimentarius and in various standards • Key concepts, foodborne health hazards • Preparatory work for hazard analysis • Hazard analysis and risk assessment • Categorizing control measures and identifying CCPs • Controlling critical control points • Working methods for validation and verification • The HACCP team's role and responsibilities • Developing the HACCP work and the HACCP team • Leading and organizing the HACCP work • Communication in the HACCP work • Practice, hazard analysis • Practice, categorizing control measures • Practice, analysis of the HACCP work
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