Title: Generic HACCP model for fresh ground 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.
Subjects: Food handling, Beef