An edition of Generic HACCP model for mechanically separated (species)/mechanically deboned poultry (1997)
Generic HACCP model for mechanically separated (species)/mechanically deboned poultry
By United States. Food Safety and Inspection Service
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Publish Date
1997
Publisher
U.S. Dept. of Agriculture, Food Safety and Inspection Service
Language
eng
Pages
-
Description:
The Hazard Analysis Critical Control Points (HACCP) concept is a systematic, scientific approach to process control. The Food Safety and Inspection Service views HACCP as a means of preventing the occurrence of health and safety hazards in plants producing meat and poultry products.
subjects: Poultry industry, Quality control, Poultry products, Microbiology, Meat, Contamination, Quality, Food safety