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FOOD SAFETY SYSTEM CERTIFICATION 22000
3. Validation: Obtaining evidence that a (combination of) control measure(s), if properly implemented, is capable of controlling the hazard to a specified outcome. (Guidelines for the validation of food safety control measures - cac/gl 69 - 2008) 72 °C, 15 sec 4. Critical limit: A criterion which separates acceptability from unacceptability ...
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Part 2: Requirements for Certification
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