Pathogen reduction
Subtitle: hazard analysis and critical control point (HACCP) systems : final rule
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1996
Place of publication: Washington, D.C.]
Language: eng
Number of pages: 849
Subjects: Poultry; Food contamination; Meat; Sanitation; Law and legislation; Contamination; Poultry plants; Packing-houses
Description: Outlines the requirements established by the FSIS applicable to meat and poultry establishments designed to reduce the occurrence and numbers of pathogenic microorganisms on meat and poultry products, reduce the incidence of foodborne illness associated with the consumption of those products, and provide a new framework for modernization of the current system of meat and poultry inspection.
Notes: Cover title.

"July 1996."