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Fish should smell fresh and mild, not fishy, sour, or ammonia-like. Records are maintained each critical point so evaluation firms can be specific the HACCP system is running to give secure food. As an added procedure of safety, specific cleanliness activities likewise have to be performed and recorded. Part one includes making a listing of points that can trigger the food to be hazardous-- we call this danger evaluation. Part two is making a decision at which area in the manufacturing of the food the dangers can best be managed-- we call this the important control factor for that hazard.

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