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MS 1480:2019
Food safety according to Hazard Analysis and Critical Control Point (HACCP) system (Second revision)
This Malaysian Standard describes the requirements for food safety according to the Hazard Analysis and Critical Control Point (HACCP) system to ensure the safety of food during preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply in any sector of the food chain.
Published

PDF

04/05/2020
29
NSC U - Food and Food Products
ICS: 67.020
45.00