Meat and poultry products hazards and control guide
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Publication
1997 - U.S. Dept. of Agriculture, Food Safety and Inspection Service, Washington, D.C., District of Columbia
Language
English
Word Count
0 words, Guess
Page Count
0 pages
Physical Format
[computer file]
Identifiers
- Internet ArchiveCAT10870673
- OCLC Control Number41302722
- Open LibraryOL33122577M
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
Series Statement
- HAACP -- 2
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