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Chapter 2: Hazards - Biological, Chemical and Physical
seafoodhaccp.cornell.eduChap 2 - Hazards - Biological, Chemical, and Physical 12 Notes: Overhead 3 It is not within the scope of this course to go into detail on foodborne hazards. That topic is too large and would be covered better in separate microbiology, toxicology and food-processing courses. However, this