An edition of Generic HACCP model for raw, ground meat and poultry products (1999)
Generic HACCP model for raw, ground meat and poultry products
By United States. Food Safety and Inspection Service
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Publish Date
1999
Publisher
USDA, FSIS
Language
eng
Pages
-
Description:
The Hazard Analysis Critical Point (HACCP) system is a scientific approach to process control where biological, chemical, or physical contamination of food products may occur.
subjects: Meat, Contamination, Quality, Microbiology, Poultry industry, Quality control, Poultry products, Food safety