Pathogen reduction
hazard analysis and critical control point (HACCP) systems : final rule
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Publication
1996 - U.S. Dept. of Agriculture, Food Safety and Inspection Service, Washington, D.C., District of Columbia
Language
English
Word Count
212,250 words, Guess
Page Count
849 pages
Identifiers
- Internet ArchiveCAT10836111
- OCLC Control Number37672607
- Open LibraryOL26464582M
Description
Outlines the requirements established by the FSIS applicable to meat and poultry establishments designed to reduce the occurrence and numbers of pathogenic microorganisms on meat and poultry products, reduce the incidence of foodborne illness associated with the consumption of those products, and provide a new framework for modernization of the current system of meat and poultry inspection.
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