Haccp manual for spices

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HACCP (Hazard Analysis Critical Control Points) is an analytical tool that enables management to introduce and maintain a cost-effective, ongoing food safety The purpose of this document is to outline HACCP principles to the spice industry and to develop two generic models for spice industry use: 1) a processed spice Hazard analysis critical control point (HACCP) is a systematic approach, the aim of which is to determine the hazards related to food, to identify critical