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MS 1480:2025
Food safety according to Hazard Analysis and Critical Control Point (HACCP) system
This document describes the requirements for food safety according to the Hazard Analysis and Critical Control Point (HACCP) system to ensure the safety of food during production (excluding primary production), processing, manufacturing, preparation, packaging, storage, distribution, retail, food service operation and transport throughout the food chain.
3rd Revision
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PDF
32
NSC 21 - Food, Food Products and Food Safety
67.020; 03.100.70
45.00