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Prerequisite Program (PPR)
Set of basic practices and conditions necessary to maintain a hygienic food production environment.
Related terms
Food Microbiology
Study of microorganisms present in food and their impact on safety and quality.Allergen Control Program
Procedures to identify, control, and, if possible, eliminate allergens in food.Critical Control Point (PCC)
Process step where control measures are applied to prevent or eliminate food safety hazards.
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