Title: Generic HACCP model for thermally processed commercially sterile meat and poultry products
Description: The Hazard Analysis Critical Control Points (HACCP) concept is a systematic, scientific approach to process control. The Food Safety and Inspection Service views HACCP as a means of preventing the occurrence of health and safety hazards in plants producing meat and poultry products.
Subjects: Poultry industry, Quality control, Poultry products, Microbiology, Meat, Contamination, Quality, Food safety