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They suggested applying Hazard Analysis and Critical Control Points (HACCP), a preventive approach to reducing the risk of physical, chemical and biological hazards.
According to the Centers for Disease Control and Prevention, the science-based Hazard Analysis and Critical Control Points inspection system, introduced in the late 1990's, has contributed to a 23percentt reduction in instances of food-borne illness in the United States.
3) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with hazard analysis and critical control points plan.
Hazard analysis and critical control points.
The Hazard Analysis and Critical Control Points (HACCP) system was designed to ensure food safety all over the process.
The same could not be verified in relation to hazard analysis and critical control points (HACCP) implementation (p = 0.454).
The selection of control points is one of the most important steps in the design of a Hazard Analysis and Critical Control Points (HACCP) system.
For more advanced exploitation of predictive microbiology in the context of hazard analysis and critical control points (HACCP) and risk analysis studies, stochastic models should be developed.
Hazard Analysis and Critical Control Points (HACCP) has been adopted internationally by the dairy processing industry for the development of process control procedures.
Preventive approaches, such as the hazard analysis and critical control points (HACCP) system, are adequate to monitor the presence of B. cereus in the production process.
Hazard Analysis and Critical Control Points (HACCPs) is a systematic approach to food product safety as a means of prevention rather than finished product inspection.
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