Generic HACCP model for refrigerated foods
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
0 words, Guess
Page Count
0 pages
Identifiers
- Internet ArchiveCAT10705048
- OCLC Control Number33076510
- Open LibraryOL33122169M
Description
Reports the results of a workshop for refrigerated foods held in Baltimore, Maryland, from February 26-28, 1991. Participants identified 14 critical control points for refrigerated foods, including preparation, cooking, chilling, assembling components into packages, flushing with gas atmosphere, package inspection, labeling and code dating, chilling, and storage.
Subjects
Series Statement
- HACCP -- 1
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