Generic HACCP model for thermally processed, commercially sterile meat, and poultry products.
Contributors: United States. Food Safety and Inspection Service.
Series: HACCP -- 7
Publisher: United States Dept. of Agriculture, Food Safety and Inspection Service
Published: 1999
Place of publication: Washington, DC
Language: eng
Number of pages: 45
Subjects: Meat industry and trade -- Sanitation -- United States; Poultry -- Processing -- United States; Poultry industry -- United States -- Quality control; Poultry -- Microbiology -- United States; Meat -- Quality -- United States; Meat -- Microbiology -- United States
Notes: Cover title.

"September 1999."

Includes bibliographical references (p. 19-24).