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Fish ought to scent fresh as well as light, not shady, sour, or ammonia-like. Records are kept at each critical point so inspection agencies can be particular the HACCP system is operating to give safe food. As an added step of safety, specific cleanliness activities additionally should be performed and also recorded. Part one includes making a listing of points that can create the food to be dangerous-- we call this hazard evaluation. Sequel is choosing at which location in the manufacturing of the food the dangers can best be controlled-- we call this the important control factor for that danger.

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