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how does HACCP compare to the current food production and inspection program?

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CHANCHAI14IN CHANCHAI14IN

Answer:

The current food inspection program is based on a "see, smell and touch" approach that relies more on detection of potential hazards than prevention.

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AMZPEREZ9582IN AMZPEREZ9582IN

Answer:

Is it a about a burger since it said you can smell see and taste

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