2 options
Generic HACCP model for raw, not ground meat and poultry products.
Connect to full text Available online
View online- Format:
- Book
- Government document
- Series:
- HACCP ; 4.
- HACCP ; 4
- Language:
- English
- Subjects (All):
- Meat inspection--United States.
- Meat inspection.
- Meat industry and trade--United States--Quality control.
- Meat industry and trade.
- Meat--Microbiology.
- Meat.
- Poultry industry--United States--Quality control.
- Poultry industry.
- Poultry products--Microbiology.
- Poultry products.
- Meat industry and trade--Quality control.
- Poultry industry--Quality control.
- United States.
- Physical Description:
- 35 pages : digital, PDF file.
- Place of Publication:
- Washington, D.C. : U.S. Dept. of Agriculture, Food Safety and Inspection Service, [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.
- Notes:
- Title from title screen (viewed on Sept. 22, 2006).
- "September 1999."
- Includes bibliographical references.
- OCLC:
- 42947057
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.