Title: Meat and poultry products hazards and control guide
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.
Subjects: Meat, Contamination, Quality, Handbooks, manuals, Microbiology, Poultry industry, Quality control, Poultry products, Food safety