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HACCP-Concept:



Hazard: Menace of health
Analysis: Examination of menace
Critical Control Point


Goal:
Protection of the consumers









Procedure:
Analysis of risks
Determination of the critical points, that means the points, where the menace is recognized, removed with aimed and controlled measures or reduced on an acceptable level
Determination of the critical values
Determination of the monitoring procedures
Determination of the corrective action
Documentation
   
Registration of the status at purchase of animals
   
Advice
 
 
     
     
 
 
 
 
 
 
 
 
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