Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products.
Contributors: United States. Food Safety and Inspection Service.
Publisher: United States Dept. of Agriculture, Food Safety and Inspection Service
Published: 1999
Place of publication: Washington, DC
Language: eng
Number of pages: 40
Subjects: Meat industry and trade -- United States; Poultry -- Processing -- United States; Food adulteration and inspection -- United States
Notes: Cover title.

"September 1999."

"HACCP-11."

Includes bibliographical references (p. 17-20).