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

Guidebook for the preparation of HACCP plans

Rev.

by United States. Food Safety and Inspectio...

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

Guidebook for the preparation of HACCP plans

Rev.

by United States. Food Safety and Inspectio...

1 Want to read
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

1999

Publisher

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

Language

English

Pages

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Previews available in: English

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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

Edition Identifiers

Open Library: OL33122690M
Internet Archive: CAT11060200
OCLC/WorldCat: 42940133

Work Identifiers

Work ID: OL24918688W

Source records

Internet Archive item record

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Guidebook for the preparation of HACCP plans

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