HACCP
stands
for
?
Hazard
Analysis
and
____________________
Point
?
.
It
is
an
____________________
recognised
system
which
identifies
____________________
safety
risks
and
required
____________________
.
It
is
____________________
necessary
to
cut
too
many
____________________
from
a
primal
piece
to
display
in
the
counter
,
it
is
____________________
to
just
have
____________________
or
____________________
steaks
cut
and
the
remainder
of
the
____________________
sat
behind
the
cut
steaks
on
display
.
Since
1st
January
____________________
European
Union
legislation
requires
all
beef
cuts
offered
for
sale
to
carry
additional
identification
information
to
improve
the
traceability
of
beef
cuts
.
Joints
such
as
____________________
of
beef
and
____________________
should
only
be
offered
for
sale
as
we
enter
____________________
trade
.
We
can
still
sell
these
from
the
____________________
or
cut
them
on
____________________
request
.
