An edition of Generic HACCP model for thermally processed commercially sterile meat and poultry products (1997)

Generic HACCP model for thermally processed commercially sterile meat and poultry products

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Cover of: Generic HACCP model for thermally processed commercially sterile meat and poultry products by United States. Food Safety and Inspection Service
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August 27, 2021 | History
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An edition of Generic HACCP model for thermally processed commercially sterile meat and poultry products (1997)

Generic HACCP model for thermally processed commercially sterile meat and poultry products

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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
Publisher
U.S. Dept. of Agriculture, Food Safety and Inspection Service
Language
English

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Previews available in: English

Subjects
Poultry industry, Quality control, Poultry products, Microbiology, Meat, Contamination, Quality, Food safety

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Edition Availability
Cover of: Generic HACCP model for thermally processed commercially sterile meat and poultry products
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
Libraries near you: WorldCat

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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.

Published in
Washington, D.C.]
Series
HAACP -- 7

The Physical Object

Format
[computer file]

ID Numbers

Open Library
OL33122580M
Internet Archive
CAT10870687
OCLC/WorldCat
41305329

Source records

Internet Archive item record

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