| Record ID | ia:CAT10870687 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/CAT10870687/CAT10870687_marc.xml |
| Download MARC binary | https://www.archive.org/download/CAT10870687/CAT10870687_meta.mrc |
LEADER: 02002cam 2200493Ia 4500
001 830075
005 20101004074929.0
006 m d f
007 cr|nn|
008 990506s1997 dcua b f000 0 eng d
016 7 $aCAT10870687$2DNAL
035 $a(OCoLC)ocm41305329 030606
035 $90870-68760
035 $a830075
040 $aAGL$cAGL
049 $aAGLL
070 0 $aaTX537.G46$bpt.7
072 $aQ200
245 00 $aGeneric HACCP model for thermally processed commercially sterile meat and poultry products$h[computer file].
256 $aComputer document.
260 $a[Washington, D.C.] :$bU.S. Dept. of Agriculture, Food Safety and Inspection Service,$c[1997]
440 0 $aHAACP ;$v7
500 $aCaption title.
500 $a"April 1997"
504 $aIncludes bibliographical references.
516 $aText (electronic publication)
520 $aThe 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.
530 $aAlso available in paper.
538 $aMode of access: WWW browser; files require PDF reader.
650 0 $aPoultry industry$xQuality control.
650 0 $aPoultry products$xMicrobiology.
650 0 $aMeat$xContamination.
650 0 $aMeat$xQuality.
650 0 $aMeat$xMicrobiology.
650 3 $afood safety
655 3 $aInternet resource
710 1 $aUnited States.$bFood Safety and Inspection Service.
776 1 $tGeneric HACCP model for thermally processed commercially sterile meat and poultry products$w(OCoLC)38117018
856 40 $uhttp://haccpalliance.org/alliance/haccpmodels/thermal.pdf
930 $a20011202$b20011206$c00000000
939 $a19990531$b19990608$c00000000
939 $a20011109$b00000000$c00000000
945 $dRLG$e99/05/05$fCMM$g99/05/06
946 $aUSDA