Generic HACCP model for cooked sausage
hazard analysis and critical control point (HACCP)
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Publication
1994 - U.S. Dept. of Agriculture, Food Safety and Inspection Service, Washington, D.C.?, District of Columbia
Language
English
Word Count
4,250 words, Guess
Page Count
17 pages
Identifiers
- Internet ArchiveCAT10702213
- OCLC Control Number33094668
- Open LibraryOL33122156M
Description
Reports the results of a workshop for cooked sausage held in Fort Worth, Texas, May 21-23, 1991. Participants identified 9 critical control points for cooked sausage, including receiving, meat preparation, non-meat ingredient compounding, pre-blend/formulation/staging (re-work), cooking/smoking, chilling/storage, peeling, packaging, and storage.
Subjects
Series Statement
- HACCP -- 2
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