Generic HACCP model for raw, ground meat and poultry products
Series: HACCP -- 3
Publisher: USDA, FSIS
Published: 1999
Place of publication: Washington, D.C
Language: eng
Format: [computer file]
Subjects: Meat; Contamination; Quality; Microbiology; Poultry industry; Quality control; Poultry products; Food safety
Other titles: Raw, ground model
Description: The Hazard Analysis Critical Point (HACCP) system is a scientific approach to process control where biological, chemical, or physical contamination of food products may occur.
Notes: Caption title.

"May 1999."

Includes bibliographical references.

Text (electronic publication)

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