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Written HACCP ideas for seafood ought to be distinct to each site and kind of seafood product or service. In response to the necessity to educate associates on the seafood industry in HACCP tactics, the National Seafood HACCP Alliance for teaching and Education was developed. This Firm presents information on HACCP schooling classes, and also sampl

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Responsibility for checking chemical residues and environmental contaminants in food is dispersed amongst several agencies; Main responsibility rests with FDA and several organizations in USDA, EPA, and NMFS. routinely, one particular company could be liable for approving a chemical's use, when A different is accountable for monitoring residues of

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