An edition of Generic HACCP model for raw, ground meat and poultry products (1999)

Generic HACCP model for raw, ground meat and poultry products

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Cover of: Generic HACCP model for raw, ground meat and poultry products by United States. Food Safety and Inspection Service, United States. Food Safety and Inspection Service
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Last edited by MARC Bot
August 27, 2021 | History
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An edition of Generic HACCP model for raw, ground meat and poultry products (1999)

Generic HACCP model for raw, ground meat and poultry products

by

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

The Hazard Analysis Critical Point (HACCP) system is a scientific approach to process control where biological, chemical, or physical contamination of food products may occur.

Publish Date
Publisher
USDA, FSIS
Language
English

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Previews available in: English

Subjects

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

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Edition Availability
Cover of: Generic HACCP model for raw, ground meat and poultry products
Generic HACCP model for raw, ground meat and poultry products
1999, USDA, FSIS
computer file in English
Libraries near you: WorldCat

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Book Details

Edition Notes

Caption title.

"May 1999."

Includes bibliographical references.

Text (electronic publication)

Mode of access: WWW browser and PDF file reader.

Published in
Washington, D.C
Series
HACCP -- 3
Other Titles
Raw, ground model

The Physical Object

Format
[computer file]

ID Numbers

Open Library
OL33122688M
Internet Archive
CAT11060172
OCLC/WorldCat
42948220

Source records

Internet Archive item record

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August 27, 2021 Created by MARC Bot import new book