Generic HACCP model for swine slaughter
Subtitle: hazard analysis and critical control point (HACCP)
Series: HACCP -- 5
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1994
Place of publication: Washington, D.C.?]
Language: eng
Number of pages: 16
Subjects: Food handling; Swine; Slaughtering and slaughter-houses
Description: Reports the results of a workshop for pork slaughter held in Minneapolis, Minnesota, March 31-April 2, 1992. Participants identified 10 critical control points for pork slaughter, including receiving/holding, scalding, dehairing, trimming, neck breaker/head dropping/brisket opening, splitting, trim rail/final rail inspection for trimming, cooler, operational sanitation, and pre-op sanitation.
Notes: Cover title.

"March 1994."