Generic HACCP model for poultry slaughter
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
3,500 words, Guess
Page Count
14 pages
Identifiers
- Internet ArchiveCAT10702214
- OCLC Control Number33094760
- Open LibraryOL33122157M
Description
Reports the results of a workshop for poultry slaughter held in Atlanta, Georgia, August 27-29, 1991. Participants identified 10 critical control points for poultry slaughter, including receiving, scalding, venting/opening/eviscerating, offline procedures, neck and giblet chilling, final wash, carcass chilling, packaging/labeling, and storage/distribution.
Subjects
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