An edition of Guidebook for the preparation of HACCP plans (1999)
Guidebook for the preparation of HACCP plans
By United States. Food Safety and Inspection Service
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Publish Date
1999
Publisher
U.S. Dept. of Agriculture, Food Safety and Inspection Service
Language
eng
Pages
70
Description:
The Hazard Analysis Critical Control Points (HACCP) system is a logical, scientific system that can control safety problems in food production. This guidebook was developed to help meat and poultry establishments prepare HACCP plans.