An edition of Guidebook for the preparation of HACCP plans (1999)

Guidebook for the preparation of HACCP plans

Rev.

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Cover of: Guidebook for the preparation of HACCP plans by 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 Guidebook for the preparation of HACCP plans (1999)

Guidebook for the preparation of HACCP plans

Rev.

by

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

The Hazard Analysis Critical Control Points (HACCP) system is a logical, scientific system that can control safety problems in food production. This guidebook was developed to help meat and poultry establishments prepare HACCP plans.

Publish Date
Publisher
U.S. Dept. of Agriculture, Food Safety and Inspection Service
Language
English
Pages
70

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Previews available in: English

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

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Edition Availability
Cover of: Guidebook for the preparation of HACCP plans
Guidebook for the preparation of HACCP plans
1999, U.S. Dept. of Agriculture, Food Safety and Inspection Service
in English - Rev.
Libraries near you: WorldCat

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Book Details

Edition Notes

Cover title.

"September 1999."

Includes bibliographical references.

Published in
Washington, DC
Series
HAACP -- 1

The Physical Object

Pagination
2, 70 p.
Number of pages
70

ID Numbers

Open Library
OL33122690M
Internet Archive
CAT11060200
OCLC/WorldCat
42940133

Source records

Internet Archive item record

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