Plant and facility operations guidelines to mitigate potential and real risks. These guidelines are for food processors and seek to include all HACCP methods and procedures. (1) plant design and construction material, (2) water supply, (3) plumbing and toilet facilities, (4) equipment and utensils, (4) raw food handling and testing practices, (5) personal hygiene, (6) pest control, and (7) waste disposal are major categories in these practices.

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