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Title Generic HACCP model for raw, not ground meat and poultry products [electronic resource].

Imprint Washington, D.C. : U.S. Dept. of Agriculture, Food Safety and Inspection Service, [1999]
Connect to
Connect to https://permanent.fdlp.gov/LPS74423/HACCP-4.doc

Copies

Location Call No. OPAC Message Status
 Axe Federal Documents Online  A 110.2:H 33/5    ---  Available
Description 35 p. : digital, PDF file
Series HACCP ; 4
System Details Mode of access: Internet via the FSIS wb site.
Note Title from title screen (viewed on Sept. 22, 2006).
"September 1999."
Summary The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process control where biological, chemical, or physical contamination of food products may occur.
Bibliography Includes bibliographical references.
Subject Meat inspection -- United States.
Meat industry and trade -- United States -- Quality control.
Meat -- Microbiology.
Poultry industry -- United States -- Quality control.
Poultry products -- Microbiology.
Added Author United States. Food Safety and Inspection Service.
Gpo Item No. 0031-C (online)
Sudoc No. A 110.2:H 33/5

 
    
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