Guidebook for the preparation of HACCP plans
Edition: Rev.
Series: HAACP -- 1
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1999
Place of publication: Washington, DC
Language: eng
Number of pages: 70
Subjects: Meat; Contamination; Handbooks, manuals; Quality; Microbiology; Poultry industry; Quality control; Poultry products; Food safety
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.
Notes: Cover title.

"September 1999."

Includes bibliographical references.