The team identifies the potential hazards associated with the food at all stages from raw materials, processing, manufacture and distribution until the point of consumption, assesses the likelihood of occurrence of these hazards and identifies the preventive measures necessary for their control. जोखिम कुछ भी हो सकता है जो उपभोक्ता को हानि पहुँचा सकता है और वह भौतिक, रसायनिक या माइक्रोबायोलोजिकल हो सकता है।
मोबाइल