Cover of Generic HACCP model for raw, ground meat and poultry products

Generic HACCP model for raw, ground meat and poultry products

by United States. Food Safety and Inspection Service

1999 eng

Poultry industry Contamination Quality Meat Microbiology Quality control

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.

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