Meat and poultry products hazards and control guide
Series: HAACP -- 2
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1997
Place of publication: Washington, D.C.]
Language: eng
Format: [computer file]
Subjects: Meat; Contamination; Quality; Handbooks, manuals; Microbiology; Poultry industry; Quality control; Poultry products; Food safety
Description: This guide is designed to help a plant's HACCP team conduct a hazard analysis by providing both general and detailed information on hazards associated with meat and poultry products and by listing some of the controls that can be used to prevent or manage those hazards.
Notes: Caption title.

"April 1997"

Includes bibliographical references.

Text (electronic publication)

Also available in paper.

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