Generic HACCP model for refrigerated foods
Subtitle: hazard analysis and critical control point (HACCP)
Series: HACCP -- 1
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1994
Place of publication: Washington, D.C.?]
Language: eng
Subjects: Food handling; Refrigerated foods
Description: Reports the results of a workshop for refrigerated foods held in Baltimore, Maryland, from February 26-28, 1991. Participants identified 14 critical control points for refrigerated foods, including preparation, cooking, chilling, assembling components into packages, flushing with gas atmosphere, package inspection, labeling and code dating, chilling, and storage.
Notes: Cover title.

"March 1994."