Generic HACCP model for poultry slaughter
Subtitle: hazard analysis and critical control point (HACCP)
Series: HACCP -- 3
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1994
Place of publication: Washington, D.C.?]
Language: eng
Number of pages: 14
Subjects: Food handling; Poultry; Processing
Description: Reports the results of a workshop for poultry slaughter held in Atlanta, Georgia, August 27-29, 1991. Participants identified 10 critical control points for poultry slaughter, including receiving, scalding, venting/opening/eviscerating, offline procedures, neck and giblet chilling, final wash, carcass chilling, packaging/labeling, and storage/distribution.
Notes: Cover title.

"March 1994."