Generic HACCP model for raw, ground meat and poultry products
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Publication
1999 - USDA, FSIS, Washington, D.C, District of Columbia
Language
English
Word Count
0 words, Guess
Page Count
0 pages
Physical Format
[computer file]
Identifiers
- Internet ArchiveCAT11060172
- OCLC Control Number42948220
- Open LibraryOL33122688M
Alternate Titles
- Raw, ground model
Description
The Hazard Analysis Critical Point (HACCP) system is a scientific approach to process control where biological, chemical, or physical contamination of food products may occur.
Subjects
Series Statement
- HACCP -- 3
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