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Guidebook for the preparation of HACCP plans

by: United States. Food Safety and Inspection Service

Publication date: 1999

Topics: Meat Contamination, Meat Quality Handbooks, manuals, etc., Meat Microbiology, Poultry industry Quality control, Poultry products Microbiology, food safety

Publisher: Washington, DC : U.S. Dept. of Agriculture, Food Safety and Inspection Service

Collection: usdanationalagriculturallibrary; fedlink; americana

Contributor: U.S. Department of Agriculture, National Agricultural Library

Language: English

Rights: The contributing institution believes that this item is not in copyright.

Volume: pt.1

Cover title

"September 1999."

Includes bibliographical references

The Hazard Analysis Critical Control Points (HACCP) system is a logical, scientific system that can control safety problems in food production. This guidebook was developed to help meat and poultry establishments prepare HACCP plans