An edition of Generic HACCP model for thermally processed commercially sterile meat and poultry products (1997)
Generic HACCP model for thermally processed commercially sterile meat and poultry products
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