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Análisis de Peligros y Puntos Críticos de Control (HACCP)

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UF food scientists call for new science in food safety

BLOGS.IFASMay 19th, 2009GAINESVILLE, Fla. — Some University of Florida food scientists say U.S. food safety procedures need to get out of the 1960s and into the era of biotechnology. Back then, America’s scientists devised a system to ensure astronauts’ food stayed safe. That system, called Hazard Analysis of Critical Point, became the U.S. industry standard. HACCP (pronounced […]

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