EDIS Update
New and revised publications in the EDIS publications database
FSHN07-03/FS139: Hazard Analysis Critical Control Points (HACCP) Principle 1: Conduct a Hazard Analysis
August 22nd, 2007
Topic(s):Uncategorized
FSHN07-03, a 10-page fact sheet by Ronald H. Schmidt and Debby Newslow, defines food hazards and explains the process of conducting a hazard analysis in order to fulfill HACCP Principle 1. Published by the UF Department of Food Science and Human Nutrition, June 2007.
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