Title: Guidebook for the preparation of HACCP plans
Description: The Hazard Analysis Critical Control Points (HACCP) system is a logical, scientific system that can control safety problems in food production. This guidebook was developed to help meat and poultry establishments prepare HACCP plans.
Subjects: Meat, Contamination, Handbooks, manuals, Quality, Microbiology, Poultry industry, Quality control, Poultry products, Food safety