Apply in a practical way the analysis of hazards and critical control points (HACCP), with the peculiarities of each type of process. |
A3 A5
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B1 B4
|
C14 C15
|
D1 D5
|
Know the management procedures of Food Alerts by the competent authority and those responsible for the food chain. |
A2 A3
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B1 B4
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C13 C14 C15
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D2 D5
|