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 HACCP  Comprehensive, documented HACCP systems followed in all facilities Hazard analyses conducted identifying all criticalcontrol points Continual monitoring of wash water chlorine & pH concentration Citric & ascorbic acid added to solution to ensure pH below 4.6 for food safety Regular verification and validation activities conducted HACCP systems verified annually by independent 3rd party national laboratorySupplier Approval Processing Sanitation HACCP Quality Control |
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