Guidebook for the preparation of HACCP plans
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Publication
1999 - U.S. Dept. of Agriculture, Food Safety and Inspection Service, Washington, DC, District of Columbia
Language
English
Word Count
17,500 words, Guess
Page Count
70 pages
Identifiers
- Internet ArchiveCAT11060200
- OCLC Control Number42940133
- Open LibraryOL33122690M
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
Series Statement
- HAACP -- 1
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