Generic HACCP model for thermally processed commercially sterile meat and poultry products
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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 ArchiveCAT10870687
- OCLC Control Number41305329
- Open LibraryOL33122580M
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
Series Statement
- HAACP -- 7
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