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The 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.
Publish Date
1997
Language
English
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Previews available in: English
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Generic HACCP model for thermally processed commercially sterile meat and poultry products
1997, U.S. Dept. of Agriculture, Food Safety and Inspection Service
computer file
in English
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Book Details
Edition Notes
Caption title.
"April 1997"
Includes bibliographical references.
Text (electronic publication)
Also available in paper.
Mode of access: WWW browser; files require PDF reader.
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