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HACCP - How Much Has It Changed?

As part of the Professional Development Program, John Sumner delivered a webinar on HACCP.

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1. Processing Technologies
2. Environment & Sustainability
3. Processing Hygiene, Quality & Meat Science
4. Capability, Extension & Education
5. Industry Improvement & Economic Analysis
6. Marketing & Market Access

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Australian Meat Processor Corporation

Suite 2, Level 6, 99 Walker St, North Sydney, NSW, 2060.
Tel: 02 8908 5500
Email: admin@ampc.com.au

Thursday 28 October, 2021

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