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Внедрение системы ХАССП в организацию социального питания А. А. Иванова, Е. Ю. Заякина
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The article is devoted to the introduction of the HACCP system in the organization
of social nutrition, an additional direction of which is considered the production of
bakery products. Possible hazards of manufacturing, critical control points and the
classification of management activities have been identified.
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