Generic HACCP model for fresh ground beef
Subtitle: hazard analysis and critical control point (HACCP)
Series: HACCP -- 4
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1994
Place of publication: Washington, D.C.?]
Language: eng
Number of pages: 10
Subjects: Food handling; Beef
Description: Reports the results of a workshop for fresh ground beef held in Phoenix, Arizona, December 3-6, 1991. Participants identified 10 critical control points for fresh ground beef, including sanitation, receiving, storage, assembly/pre-weigh/pre-grind (re-work), final grind, packaging/labeling, storage, and shipping.
Notes: Cover title.

"March 1994."