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    Assignment 1: Develop A HACCP System For The Following Setup: Application of The HACCP Method: Production and Packaging of Fresh Mangoes

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    Fredrick Ian
    This document contains two assignments, the first asks to develop a HACCP system for the production and packaging of fresh mangoes, focusing on identifying potential hazards and establishing control measures. The second assignment asks to discuss the nature and chemistry of food allergens, specifically looking at common allergens, allergen properties, and food labeling requirements regarding allergens.

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    Assignment 1: Develop A HACCP System For The Following Setup: Application of The HACCP Method: Production and Packaging of Fresh Mangoes

    Uploaded by

    Fredrick Ian
    21 views1 page
    This document contains two assignments, the first asks to develop a HACCP system for the production and packaging of fresh mangoes, focusing on identifying potential hazards and establishing control measures. The second assignment asks to discuss the nature and chemistry of food allergens, specifically looking at common allergens, allergen properties, and food labeling requirements regarding allergens.

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    Work book

    Original Title

    Assign Haccp System

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    This document contains two assignments, the first asks to develop a HACCP system for the production and packaging of fresh mangoes, focusing on identifying potential hazards and establishing control measures. The second assignment asks to discuss the nature and chemistry of food allergens, specifically looking at common allergens, allergen properties, and food labeling requirements regarding allergens.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    21 views1 page

    Assignment 1: Develop A HACCP System For The Following Setup: Application of The HACCP Method: Production and Packaging of Fresh Mangoes

    Uploaded by

    Fredrick Ian
    This document contains two assignments, the first asks to develop a HACCP system for the production and packaging of fresh mangoes, focusing on identifying potential hazards and establishing control measures. The second assignment asks to discuss the nature and chemistry of food allergens, specifically looking at common allergens, allergen properties, and food labeling requirements regarding allergens.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Assignment 1: Develop a HACCP system for the following setup: Application of the HACCP method:

    production and packaging of fresh mangoes

    Assignment 2 Discuss the nature and chemistry of food allergens

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