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Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
Supervising Food Safety (Level 3). Highfield. ISBN 978-1-904544-78-4. Sprenger, Richard (2006). Foundation HACCP Handbook. Highfield.
A biosafety level (BSL), or pathogen/protection level, is a set of biocontainment precautions required to isolate dangerous biological agents in an enclosed laboratory facility. The levels of containment range from the lowest biosafety level 1 (BSL-1) to the highest at level 4 (BSL-4).
Not all select agents require BSL-4 handling, namely select bacteria and toxins, but most select agent viruses do (with the notable exception of SARS-CoV-1 which can be handled in BSL3). Many non-select agent viruses are often handled in BSL-4 according to facility SOPs or when dealing with new viruses closely related to viruses that require BSL-4.
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Several key mistakes could throw off the accuracy of blood pressure readings for people who take them at home. The average "normal" blood pressure is 120/80, according to the American Heart ...
Pages in category "Biosafety level 4 laboratories" The following 33 pages are in this category, out of 33 total. This list may not reflect recent changes. *