Generic HACCP model for heat treated, shelf stable meat and poultry products
By: U.S. Department of Agriculture, Food Safety and Inspection Service.
Contributors: United States. Food Safety and Inspection Service.
Edition: Rev. Feb. 2005
Publisher: U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Affairs, Education, and Outreach (Aerospace Bldg., 3rd Floor, Room 405, 901 D St. SW, Washington 20250-3700)
Published: 2005
Place of publication: [Washington, D.C.]
Language: eng
Number of pages: 42
Subjects: Meat industry and trade -- United States; Poultry -- Processing; Food adulteration and inspection -- United States
Notes: Cover title.

"HACCP-10"

Includes bibliographical references (p. 20-21).