An edition of Pathogen reduction
(1996)
Pathogen reduction
hazard analysis and critical control point (HACCP) systems : final rule
by United States. Food Safety and Inspectio...
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Outlines the requirements established by the FSIS applicable to meat and poultry establishments designed to reduce the occurrence and numbers of pathogenic microorganisms on meat and poultry products, reduce the incidence of foodborne illness associated with the consumption of those products, and provide a new framework for modernization of the current system of meat and poultry inspection.
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Subjects
Poultry, Food contamination, Meat, Sanitation, Law and legislation, Contamination, Poultry plants, Packing-housesPlaces
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Pathogen reduction: hazard analysis and critical control point (HACCP) systems : final rule
1996, U.S. Dept. of Agriculture, Food Safety and Inspection Service
in English
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"July 1996."
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| June 28, 2018 | Created by ImportBot | import new book |