Generic HACCP model for thermally processed commercially sterile meat and poultry products
Series: HAACP -- 7
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1997
Place of publication: Washington, D.C.]
Language: eng
Format: [computer file]
Subjects: Poultry industry; Quality control; Poultry products; Microbiology; Meat; Contamination; Quality; Food safety
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.
Notes: Caption title.

"April 1997"

Includes bibliographical references.

Text (electronic publication)

Also available in paper.

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