Talk:Critical control point
This article, judgeing from its description, seems to be very USA-centric and overly descriptive of just one topic of food safty.
Some other things that could be added are; referances or even just links to other nations regulations, infomation about other things it could apply to such as things that need to be prepaired in just the right way instead of just to a minimum level ( I can think that this could apply to some desserts), and some other possibilities that i cant think of off hand at the moment. --Alphamone 22:12, 11 September 2007 (UTC)
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